Poached Salmon in Tomato Broth
Poached Salmon In Tomato Broth is an moderately easy dinner. Made with 4 medium tomatoes, 1/4 c. (60 ml) white wine or chicken stock, 2 tbsp. (30 ml) butter, 1 tsp. (5 ml) fennel seeds and 4 to 6 salmon fillets or steaks (about 4 oz., 120 g each), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Peel and seed tomatoes*. PurΓ©e the tomatoes in an electric blender or food processor.
Combine the pureed tomatoes, wine or broth, butter and fennel seeds in a large skillet over moderate heat.
Place salmon fillets on top and sprinkle with the chopped basil.
Season with salt and pepper and simmer, covered, for 10 minutes.
π· Perfect Pairings
Complete your meal with these
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