Recipes

Poached Salmon with Potatoes, Carrots and Green Beans

(Serves 4)
4 6-oz. (6 175-g) salmon filets
1 c. (250 ml) white wine
1 c. (250 ml) clam juice*
1 c. (250 ml) water
1 c. (250 ml) chicken stock
1 tbsp. (15 ml) lemon juice
1 lb. (500g) baby potatoes (white or red) cut in half
4 medium carrots, scrubbed and cut into 1-in. (2.5-cm) pieces on an angle
1 leek, cleaned and white portion cut into ¼ -in. (5-mm) slices
3/4 lb. (375 g) thin green beans, trimmed
2 tbsp. (25 ml) chopped fresh dill
 
1. Preheat oven to 325F (160C).
2. Season the salmon filets with salt and pepper. Set aside.
3. In a sauté pan, combine white wine, clam juice, water, chicken stock and lemon juice. Bring to a gentle boil.
4. Add potatoes and carrots to the pan, and cook until tender.
5. Using a slotted spoon, remove the vegetables to a platter and keep warm in the oven.
6. Add the leek slices and salmon to the liquid (making sure the salmon is completely covered by the poaching liquid). Reduce heat to a gentle simmer and cook about 8 minutes. Carefully remove with a slotted spatula and place in the oven with the potatoes and carrots.
7. Increase the heat of the stove and add the beans to the poaching liquid. Cook until bright green and just tender, about 2 minutes. Remove with a slotted spoon to the platter.  Bring liquid to a boil for 2 minutes. Adjust seasoning if necessary.
8. Divide the salmon and vegetables among four shallow soup plates.  Spoon poaching liquid over top.
9. Garnish with dill and serve.
 
*Clam juice is sold in a jar alongside other tinned seafood at most grocery stores.