Try this Poached Provencal Salmon recipe, or contribute your own.
Suggest a better description1. Combine all ingredients for the sauce pistou and let marinate overnight, unrefrigerated. 2. Cut carrots, leek and celery into julienne. Cook them in 1 cup strained court bouillon until tender but still crisp. Drain and reserve. 3. Wrap each salmon fillet in aluminum foil and poach in court bouillon for approximately 5 minutes. To check the degree of doneness, remove one package from the liquid and unwrap. The center should still be slightly pink. Presentation Divide julienne of vegetables among serving plate. Arrange salmon fillets in the center of the julienne and top each fillet with a tablespoon of the sauce pistou. Serve remaining sauce separately. Suggested Wine A white Chatteauneuf-du-Pape or a Chateau St. Jean Chardonnay. Court Bouillon: 1. Slice carrots, celery and leek into 1/4 inch pieces. Place in the bottom of a saucepan. 2. Add the remaining ingredients and bring to a boil. Boil for 20 minutes. Use as needed. Makes approximately 2 quarts. NOTES : From Wolfgang Puck Recipe by: Good Morning America
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Serving Size: 1 Serving (2761g) | ||
Recipe Makes: 1 servings | ||
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Calories: 716 | ||
Calories from Fat: 496 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.1g | 73 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 39.5g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 205.7mg | 7 % | |
Potassium 998.4mg | 26 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 8.5g | 34 % | |
Sugars, other 27.2g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 716
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