Poached Salmon

Poached Salmon

Poached Salmon

The tomato relish adds just the right amount of flavor.

Spicy Tomato Relish

2  medium tomatoes, chopped 

2  tablespoons yellow onion, finely chopped 

2  tablespoons fresh parsley, finely chopped 

1  teaspoon red pepper flakes, or to taste 

¼ cup red wine vinegar

2  tablespoons olive oil

black pepper, to taste

Salmon

4  5-ounce salmon steaks 

3  cups water 

4  black peppercorns 

1  lemon, thickly sliced 

3  parsley sprigs 

1  small onion, thickly sliced 

2  bay leaves

1. For relish, combine all the ingredients in a bowl and set aside.

2. Using a pan large enough to hold salmon steaks, bring water to a boil and add peppercorns, lemon slices, parsley, onion, and bay leaf.

3. Lower heat to a gentle simmer, cover, and let flavors infuse for 5 minutes. Add salmon steaks and make sure they are covered with water. Add additional water if needed.

4. Cook, uncovered, for 10 to 12 minutes or until fish is just tender. It will flake easily when tested with a fork. Never let water boil or fish will toughen.

5. Divide the relish on four plates.

Yield:                        4 servings 

Serving size:             1 salmon steak

                                   and ¼ cup relish

Calories                     246 

Total Fat                    10 g 

Saturated Fat            3 g 

Cholesterol                93 mg 

Sodium                      94 mg 

Total Fiber                2 g 

Protein                       31 g 

Carbohydrates          7 g 

Potassium                  945 mg