Wine-Poached Salmon

1. 1

   In a large skillet, stir together the water, wine, onion, bay leaf, pepper, cloves, and thyme.

2. 2

   Bring to a simmer over medium-high heat.

3. 3

   Reduce the heat to medium low and cook, partially covered, for 5 minutes.

4. 4

   Add the fish.

5. 5

   If necessary, pour in more water to barely cover.

6. 6

   Simmer, covered, for 10 to 15 minutes, or to the desired doneness.

7. 7

   Using a slotted spatula or pancake turner, transfer the fish to plates.

8. 8

   Discard the liquid, onion, and bay leaf.

9. 9

   Serve the fish with the lemon wedges to squeeze over the top.

10. 10

    You may prefer salmon fillets to salmon steaks because the fillets have very few, if any, bones.

11. 11

    Salmon steaks, cut crosswise through the spine, contain many bones.

12. 12

    (Per serving)

13. 13

    Calories: 144

14. 14

    Total fat: 4.5g

15. 15

    Saturated: 0.5g

16. 16

    Trans: 0.0g

17. 17

    Polyunsaturated: 1.5g

18. 18

    Monounsaturated: 1.0g

19. 19

    Cholesterol: 65mg

20. 20

    Sodium: 83mg

21. 21

    Carbohydrates: 0g

22. 22

    Fiber: 0g

23. 23

    Sugars: 0g

24. 24

    Protein: 25g

25. 25

    Calcium: 16mg

26. 26

    Potassium: 399mg

27. 27

    3 lean meat

* Per serving · 4 servings · Values may vary.

No additional tips available.