The baked salmon recipe that inspired this poached version got five out of five stars from 19 cooks, and the chef says she serves it twice a week. . .
–wild salmon fillet (size of 2 decks of cards, one-half pound)
–minced garlic (1 tablespoon, bottled)
–lemon juice (3 squirts, bottled)
–Smart Balance margarine (3 tablespoons, heart-healthy)
–white wine (3 tablespoons)
–water (tap, one-quarter cup)
–clam juice (one-quarter cup, bottled)
–baby Dutch potatoes (6 to 8, halved)
–broccoli (1 head, florets and stems only, cut apart, fresh)
–salt and pepper
–extra virgin olive oil
–green onions (chopped, packaged, 3 tablespoons, fresh)
1 – Place margarine, white wine, water, and clam juice in a large, covered, baking dish. Add the halved potatoes. Season with salt, pepper, minced garlic, and a few drops of olive oil. Stir. Microwave on high for 8 minutes.
2 – Place the salmon, almost submerged in the sauce. Season with salt and pepper. Spoon some of the sauce over the salmon. Drop the green onions on top.
3 – Microwave on high for 3 minutes. (Salmon is best if slightly undercooked, making it flaky.)
4 – Serve the salmon and potatoes, hot, with broccoli seasoned with minced garlic and extra virgin olive oil.
–inspired by Café Delites cooking blog, chef Karina.