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Poached Salmon w/Vegetables

Cummulative Rating

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 to boil. Reduce heat and allow contents to simmer for about 5 minutes. Stir in wine and bell peppers and continue cooking 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.
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