Poached Salmon with Vegetables

Poached Salmon with Vegetables
Makes:
4
Prep Time:
10
minutes
Total Time:
35
minutes
based on
2 reviews
Poached Salmon with Vegetables features a delicious combination of sauteed zucchini, carrots, shallots and garlic. Salmon is poached in a tasty sauce. This recipe is quick to make. Sprinkle with parsley to add flavor and color.

In this recipe:


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Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 2 medium zucchini, cut into long, thin strips
  • 2 medium carrots, peeled and cut into long, thin strips
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine or orange juice
  • 1/2 cup water
  • 3 tablespoons orange marmalade
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/2 teaspoon ground white pepper
  • 4 (4 ounces each) skinless salmon fillets
  • 1 tablespoon margarine or butter
  • 2 tablespoons chopped fresh parsley

Directions:

HEAT oil in large, nonstick skillet over high heat. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables to large platter; keep warm. Add wine, water, marmalade, bouillon and pepper to skillet; bring to a boil. Reduce heat to medium. Add salmon; cover.

POACH for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.

ADD margarine to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, for 4 to 5 minutes or until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.


Reviews:

Review This Recipe
  •  Star(s)

    Great

    Chelsea from

    Wasn't expecting much from this dish, but turned out that it tasted fantastic without much hassle. (Gives me time to study =P) Definitely should give it a try! Simple ingredients commonly found in the fridge.

  •  Star(s)

    Versatility

    Flora from

    This recipe is excellent, versatile and easy. It is a fast and easy weeknight dinner and with a little care in presentation is a colorful company dinner. Even the leftovers taken for lunch the next day inspired requests for the recipe. I've made the recipe as is or substituted Tilapia for the salmon (cook for 5 minutes) and I've used snow peas instead of zucchini. Any variation works and it's still delicious!

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 320
  • Calories from Fat: 120
  • Total Fat: 14g (21% of DV)
  • Saturated Fat: 2g (11% of DV)
  • Cholesterol: 60mg (21% of DV)
  • Sodium: 370mg (16% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 2g (9% of DV)
  • Sugars: 13g
  • Protein: 25g
  • Vitamin A: 90% of DV
  • Vitamin C: 40% of DV
  • Calcium: 6% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Poached Salmon with Vegetables

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 medium zucchini, cut into long, thin strips
  • 2 medium carrots, peeled and cut into long, thin strips
  • 2 large shallots, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1/2 cup dry white wine or orange juice
  • 1/2 cup water
  • 3 tablespoons orange marmalade
  • 1 teaspoon MAGGI Instant Chicken Flavor Bouillon
  • 1/2 teaspoon ground white pepper
  • 4 (4 ounces each) skinless salmon fillets
  • 1 tablespoon margarine or butter
  • 2 tablespoons chopped fresh parsley

 

Directions

HEAT oil in large, nonstick skillet over high heat. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables to large platter; keep warm. Add wine, water, marmalade, bouillon and pepper to skillet; bring to a boil. Reduce heat to medium. Add salmon; cover.

POACH for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.

ADD margarine to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, for 4 to 5 minutes or until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.

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