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Ингредиенты
- 4 x Salmon steaks - (8 ounce ea) see * Note
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Dry white wine - (to 1 c.)
- 3 c. Water
- Â Â Dill stalks
- 1 whl peppercorns
- 2 x servings Texmati Rice see * Note 2
- 1 x recipe Tomato Butter Dill Sauce see * Note 2
Инструкции
- * Note 1: Start with 4 steaks so you have sufficient for next day, Second Time Around.
- Arrange salmon steaks, over dill stalks, in a single layer in a shallow skillet wide sufficient to accommodate them without crowding. Season with salt and pepper. Add in sufficient wine and water to completely cover salmon; add in peppercorns. Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer till top of salmon looks opaque, 2 to 3 min. Turn heat off and let stand covered for 10 min or possibly till other parts of your meal are completely cooked.
- Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Leave other steaks in liquid till completely cooled to room temperature. Then remove, and chill, covered for next day.
- To assemble warm meal: Place a bed of Texmati Rice on a plate; top with salmon steak and spoon any steaming juices over salmon. Garnish with hot Tomato Butter Dill Sauce.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 2 servings | |
| Calories 49 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 59mg | 2% |
| Total Carbs 1.61g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.47g | 0% |
| Protein 0.04g | 0% |
