Poached Salmon with Garden Salsa
"This light and delicious recipe is quick to prepare and pleases everyone with its 'mainstream' ingredients." Recipe submitted by Robert Daleski of New York City, New York.
1 cup white wine
1 cup water
1 medium red onion
2 tablespoons dill weed
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds salmon fillets
1 medium cucumber, peeled, seeded and diced
1/2 cup seeded and diced tomatoes
1 (8-ounce) can sweet corn
1/2 cup red onion, diced
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
- Boil broth ingredients, reduce heat and let simmer. Add salmon fillets and cook until opaque and flaky. (10 minutes per inch of thickness)
- While salmon is poaching, combine salsa ingredients and toss with red wine vinegar.
- Remove salmon from broth, allowing excess water to drain. Place on plate. Top with Garden Salsa.
Makes 4 servings.