 Poached
Salmon
with Vegetables
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Preparation Time: 10 mins
Cooking Time: 25 mins
Ingredients:
1 tablespoon olive oil
2 medium zucchini, cut into long, thin strips
2 medium carrots, peeled and cut into long, thin strips
1/2 cup (about 2 large) shallots, thinly sliced
2 clove garlic, finely chopped
1/2 cup dry white wine or orange juice
1/2 cup water
3 tablespoons CROSSE & BLACKWELL® Orange Marmalade
1 teaspoon MAGGI® Instant Chicken Bouillon
1/2 teaspoon ground white pepper
4 (4 ounces each) skinless salmon fillets
1 tablespoon butter or margarine
2 tablespoons chopped fresh parsley
Directions: HEAT oil in large, nonstick skillet. Add zucchini,
carrots, shallots and garlic; cook, stirring frequently, until vegetables
are crisp-tender. Remove vegetables to large platter; keep warm.
BOIL wine, water, marmalade, bouillon and pepper in skillet. 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 butter to cooking liquid;
reduce heat to medium-low. Cook, stirring occasionally, until liquid
has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle
with parsley.
Shopping List:
olive oil
2 medium zucchini
2 medium carrots
2 large shallots
1 garlic
dry white wine or orange juice
1 jar CROSSE & BLACKWELL¨ Orange Marmalade
1 teaspoon MAGGI® Instant Chicken Bouillon
ground white pepper
4 (4 ounces each) skinless salmon fillets
butter or margarine
1 bunch fresh parsley
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