Poached Salmon With Sliced Limes

By á-170456

Ingredients

• 1 large leek, including light green part thinly sliced
• 2 small onions thinly sliced
• 3 cups bottled clam juice
• 2 cups water
• 1/4 cup white wine or vermouth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 6 center-cut salmon filets - (6 oz ea) rinsed
• 2 limes thinly sliced

Details

Servings 6

Preparation

Step 1

Bring leek, onions, clam juice, water, wine, bay leaf and thyme to boil in 2-quart saucepan. Reduce heat to medium-low and simmer, uncovered, 20 minutes. Pour through strainer lined with double thickness of cheesecloth. (Can be refrigerated up to 3 days or frozen in containers or ice cube trays up to 3 months.)

Arrange salmon in single layer in 12-inch skillet. Pour liquid over fish to cover; add water as needed to cover fish. Cook, uncovered, over medium heat until fish just begins to look opaque in thickest part, about 8 minutes. Remove from heat. Let fish cool in liquid 1 hour.

Use spatula to transfer fish to platter. Refrigerate until chilled, at least 3 hours or as long as overnight.

To serve, carefully remove skin from filets. Arrange on platter. Top with overlapping lime slices. Serve chilled or at room temperature.

This recipe yields 6 servings.

Each serving: 228 calories; 323 mg sodium; 78 mg cholesterol; 9 grams fat; 6 grams carbohydrates; 28 grams protein; 0.52 gram fiber.