Ingredients
1 cup white wine
1 cup homemade or low-sodium fish or chicken stock
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon peppercorns
4 6-ounce (375-gram) salmon fillets
1 teaspoon unsalted butter
2 tablespoons chopped fresh mint, coriander, parsley or dill
Preparation
Combine white wine, stock, bay leaf, thyme and peppercorns in a high-sided skillet over high heat and bring to a boil. Plunge in salmon fillets, reduce heat to a gentle simmer, cover pan and poach for 10 minutes or until white juices just begin to rise up. Carefully remove salmon from poaching liquid and allow to cool. Strain liquid to remove and return to pot.
Reduce liquid in skillet for 6 to 8 minutes or until it coats the back of a spoon. Whisk in butter and brush over poached fillets. Sprinkle with herbs and serve with Roasted Tomato Rouille.
Roasted Tomato Rouille ½ cup of cherry tomatoes halved ½ tsp of olive oil Salt and pepper 2 tbsp light mayonnaise ½ tsp of chopped garlic (we used 1 clove) ¼ tsp red chilli flakes or to taste 3 tbsp olive oil 1 ½ tsp fresh lime juice
Method: Place tomatoes cut side up. Roast 350 degrees for 25 minutes on a baking sheet. Combine tomatoes, mayo, garlice and chilli flakes in food processor and process. Then add oil and lime juice and process more. Season with salt and pepper to taste.
