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Pan-poached Salmon

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CATEGORY CUISINE TAG YIELD
Meats 1 Servings

INGREDIENTS

1 lb Salmon steaks or thick
fillets up to 2
1 1/2 T Butter or margarine
3 Shallots or green onions
including some green
parts
finely chopped
1 Clove garlic, minced
1/2 c Regular chicken broth or 1/4
cup each broth and dry
white wine

INSTRUCTIONS

Rinse fish and pat dry. in a wide frying pan, melt butter over medium
heat. Add shallots or green onions and garlic and cook, stirring,
until limp (about 3 minutes). Add broth and bring to a broil.  Arrange
fish in the pan in a single layer. Reduce heat, cover, and  simmer
until just lightly translucent (3 to 4 minutes for fish 1/4 to
1/3-inch thick; 4 to 6 minutes for fish 1/2 to 3/4-inch thick; 8 to  12
minutes for fish 1 to 1 1/2-inch thick.  With a wide spatula, lift out
fish and put on a platter. Cover and  keep warm. Boil pan liquid, with
any liquid that accumulates on the  platter, over high heat until it
thickens slightly. Serve fish and  pour pan juices over.  Posted to
KitMailbox Digest  by "Joanne L. Schweikj"  <SCHWEIKJ@fredonia.edu> on
Feb 16, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 914
Calories From Fat: 202
Total Fat: 22.5g
Cholesterol: 2.5mg
Sodium: 3105mg
Potassium: 1364.8mg
Carbohydrates: 24g
Fiber: <1g
Sugar: 9.9g
Protein: 20.1g


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