WHITE WINE POACHED SALMON WITH VEGETABLE MEDLEY
½ cup dry white wine
1 tsp. ground allspice
1 tsp. ground thyme
1 cup broccoli florets
1 cup sliced carrots
¾ lb. salmon fillet
3 tsp. canola oil, divided use
Salt and freshly ground pepper
1 cup grape tomatoes
Combine 2 cups water, white wine, allspice, thyme, broccoli and carrots in a large saucepan. Bring to a simmer, cover and cook 5 minutes. Add another ½ cup water and salmon. Simmer gently, 5 minutes. Remove vegetables and salmon with a slotted spoon. Remove saucepan from heat and stir in 1 teaspoon canola oil and add salt and pepper to taste. Spoon sauce over salmon and vegetables.
Add 2 remaining teaspoons canola oil to the same pan along with grape tomatoes. Saute 2 minutes. Sprinkle with salt and pepper to taste. Arrange around salmon and vegetables. Serve with rice.
Makes 2 servings.
— Linda Gassenheimer
Miami Herald