Poached Wild Salmon with Skillet Tomatoes

Poached Wild Salmon with Skillet Tomatoes
Contributor
Poached Wild Salmon with Skillet Tomatoes
Whole Foods Market

Poached Wild Salmon with Skillet Tomatoes

A simple garnish of cherry tomatoes and scallions lets the flavor of antioxidant-rich wild salmon stand on its own. Serve with a green salad.

Click here to see In Season: Wild Alaska Salmon.

4
Servings
79
Calories Per Serving
Deliver Ingredients

Ingredients

  • Four 6-ounce wild salmon fillets, bones removed
  • Sea salt and freshly ground pepper, to taste
  • 2 Tablespoons unsalted butter
  • 1 1/2 Cup grape tomatoes
  • 1 bunch scallions, white and light green parts only, sliced thinly
  • Lemon wedges, for serving

Directions

Fill a wide pot or pan large enough to hold all of the salmon at once with enough water to cover the salmon by about an inch. (Do not put in the salmon yet.) Bring the water to a simmer. Season the salmon with salt and pepper, to taste, on both sides.

When the water starts to simmer, add the salmon. Increase the heat to return the water to a very light simmer. Cook until the salmon is just opaque in the center, for about 10 minutes per inch of thickness. Carefully remove the salmon to a serving dish.

Meanwhile, heat the butter in a skillet over medium heat until the butter melts and starts to foam. Add the tomatoes and season with salt and pepper, to taste. Cook, stirring frequently, about 2 minutes. Add the scallions, toss, and continue cooking until the tomatoes start to wrinkle lightly. Season with salt and pepper, to taste.

Serve the salmon with the tomatoes, scallions, pan juices, and lemon wedges.

Nutritional Facts

Total Fat
1g
1%
Sugar
11g
12%
Carbohydrate, by difference
17g
13%
Protein
1g
2%
Vitamin A, RAE
3µg
0%
Vitamin C, total ascorbic acid
25mg
33%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
18mg
2%
Choline, total
5mg
1%
Fluoride, F
30µg
1%
Folate, total
12µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
16mg
2%
Sodium, Na
65mg
4%
Water
64g
2%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.