Poached Salmon with Tomato Cream Sauce

Succulent salmon fillet poached in white wine and herbs, served with a rich, thickened cherry tomato and garlic cream sauce.

Quick Seafood Main Course Salmon High Protein

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

10.6g

per serving

10.6 g total

Fat

52.1g

per serving

52.1 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tablespoon

White Wine Vinegar

Dairy

tablespoon

Double Cream

Liquids

tablespoon

White Wine

dry

150

Vegetable Stock

NutsSeeds

leaf

Sage

fresh

clove

Garlic

crushed

sprig

Dill

fresh, for garnish

Seafood

100

Salmon Fillet

skin removed

Vegetables

piece

Cherry Tomato

halved

Method

Add the salmon to the pan, reduce heat, and poach for 6 to 8 minutes until cooked.

Simmer garlic, cream, and cherry tomatoes in a separate saucepan for 5 minutes until thickened.

Combine the white wine, vinegar, stock, and sage in a saucepan and bring to a simmer.

Simmer the mixture until the liquid has reduced by half.

Remove the salmon from the liquid using a slotted spoon and place it on a plate.

Spoon the tomato cream sauce around the fish and garnish with dill.