Poached Salmon Italian-Style
This recipe is so simple, and cleanup is easy since there's just one cooking pan. You can substitute your favorite fish for the salmon.
INGREDIENTS | SERVES 4
Carb Level: Low
- 1 cup chicken stock
- ½ ripe tomato, chopped
- ¼ cup green peppers, stemmed, seeded, and cut into ¼-inch dice
- ½ cup thinly sliced yellow onion
- 1 cup thinly sliced mushrooms
- ½ cup thinly sliced zucchini
- 1 teaspoon minced garlic
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 (6-ounce) skinless salmon fillets, about 1 inch thick
- 2 tablespoons grated Parmesan cheese
Combine the stock, tomato, peppers, onion, mushrooms, zucchini, garlic, seasoning, salt, and pepper in a large skillet over medium-high heat. Cover and bring to a boil.
Use a spatula to move the vegetables aside and carefully add the salmon fillets. Reduce the heat to medium, cover, and gently simmer until the fish is opaque and firm throughout when tested with a fork.
Use a slotted spatula to transfer the salmon to serving plates. Spoon the vegetable mixture over the fish and sprinkle with Parmesan. Serve hot.
Per serving:
| Carbohydrate: | 4g |
| Protein: | 36g |
| Fat: | 7g |
What Is the Difference Between a Simmer and a Boil?
A simmer starts at 190° and a gentle boil starts at 200° A boil starts at 212°. A cooking thermometer will determine the actual temperature. Simmering is a gentler cooking method and won't cause the ingredients to break up. A hard boil is good for pasta but not for vegetables. Soups and stews are best when cooked at a simmer or gentle boil.
