Poached Salmon With Sweet Onions And Balsamic Vinaigrette

By á-174942

Ingredients

• 1 cup white wine
• 1 cup water
• 1 teaspoon black peppercorns
• 1 bay leaf
• 4 slices fresh lemon
• 1 large sweet onion - (8 oz) peeled, and cut
• into 4 slices crosswise, ends discarded
• 4 salmon steaks - (4 oz ea)
• 1 teaspoon fresh lemon juice
• 1 teaspoon balsamic vinegar
• 2 teaspoons olive oil
• Lemon wedges for garnish (optional)

Details

Servings 4

Preparation

Step 1

In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil. Reduce heat to simmer, add onion slices and salmon steaks.

Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes. Transfer onion slices and salmon steaks to a heated serving platter.

In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended. Drizzle over onions slices and salmon. If using, garnish with lemon wedges. Serve at once.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Medium Fat Protein, 1/2 Carbohydrate (1 Vegetable).

Nutrition Facts: 250 calories (54% calories from fat) 23 g protein, 15 g total fat (2.8 g saturated fat), 5 g carbohydrate, 1 g dietary fiber, 67 mg cholesterol, 69 mg sodium.