Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Poached Salmon w/Vegetables

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

1-1/2 cup gf chicken stock
1/2 cup fennel bulb, thinly sliced
2 carrots, julienned
2 red potatoes, cut into thin wedges
4 thyme sprigs
1 bay leaf
2 garlic cloves, minced
2/3 cup dry white wine
1/2 green bell pepper, diced
1/2 red bell pepper, diced
Four 6 ounce salmon filets
Salt and freshly ground black pepper

Directions

Preheat oven to 325 degrees F.

Combine chicken stock, fennel, carrots, potatoes, thyme, bay leaf and garlic in a large skillet. Place over medium-high heat and bring boil. Reduce heat and allow contents to a simmer for about 5 minutes. Stir in wine and bell peppers. Cook for 1 minute; remove from heat.

Sprinkle salmon filets with salt and freshly ground black pepper. Place filets, skin side up, over vegetable mixture in pan. Cover and bake for 15 minutes or until fish flakes easily with a fork. Discard skin, thyme sprigs and bay leaf.

Arrange salmon and vegetable mixture on plates and drizzle with cooking liquid.

Tips

Make sure you use "fresh" salmon for this dish...it will make all the difference.

Recommended Tools