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Ingredients
- 2 x carrots
- 2 stalk celery
- 2 x leeks (white and light green parts only)
- 1 Tbsp. extra-virgin extra virgin olive oil
- 2 x shallots, diced
- 1/4 c. white wine
- 2 c. boiling water
- 4 sprg fresh dill
- 4 sprg fresh parsley
- 8 x 3 ounce salmon fillets (skin on)
- 1 tsp all-purpose flour
- 1 tsp butter, softened
- 1 tsp minced fresh dill
- 1/4 tsp each salt and pepper
Directions
- Peel carrots; cut into 4-inch lengths, then into scant 1/4-inch thick julienne strips. Cut celery and leeks same size. Set aside on baking sheet.
- In large shallow Dutch oven, heat oil over medium heat; cook shallots for 1 minute. Add in carrots, celery and leeks; cook, stirring occasionally, till leeks are softened, about 3 min. Pour in wine; bring to boil. Boil till most of the wine has evaporated. Add in boiling water, and dill and parsley sprigs; return to boil. Reduce heat and simmer, uncovered, for 10 min.
- Push vegetables to side of pan; place salmon in centre, skin side up. Spread vegetables back over salmon in even layer. Poach, covered, till fish flakes easily when tested with fork, about 10 min. With spotted spatula, transfer salmon to half of paper towel-lined baking sheet. With slotted spoon or possibly tongs, transfer vegetables to other side of pan. Remove salmon skin. Cover pan and keep hot.
- Meanwhile, remove dill and parsley sprigs from poaching liquid. Bring liquid to boil; boil till reduced to about 1/2 c., 2 to 3 min. Remove from heat. In small bowl, whisk flour with butter till smooth; whisk into poaching liquid till smooth. Whisk in minced dill, salt and pepper.
- Arrange vegetables on warmed plates; top each with 2 pcs of salmon. Drizzle with 1 tbsp of the sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 4 servings | |
| Calories 434 | |
| Calories from Fat 246 | 57% |
| Total Fat 27.36g | 34% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 297mg | 12% |
| Potassium 826mg | 24% |
| Total Carbs 7.14g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 2.53g | 2% |
| Protein 35.62g | 57% |
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