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Poached Salmon with Snow Peas
A non-asian inspired Salmon & Snow Peas dish!
What you need
- 3/4 - 1 lb. Salmon fillets
- 2 cups chicken broth
- 1 pinch saffron threads
- 2 large garlic cloves, peeled and smashed slightly (keep them whole)
- 1 tbl dried parsley flakes or several sprigs fresh parsley
- 1 tsp coriander seeds
- 1 lb. snow peas, trimmed
- 1/2 lemon, thinly sliced
- 1/2 lemon cut into wedges for garnish
- 1 - 2 tbl sour cream (optional)
How to make it
- Bring broth to a boil in a skillet and add garlic, saffron, parsley and coriander
- Reduce heat, cover and allow to simmer for 30 minutes
- Bring broth back to a low boil and add snow peas
- Cook about 2 minutes (they take no time at all)
- Remove peas to a serving dish and cover to keep warm (can be placed into a warm oven)
- Add salmon fillets in a single layer to the lightly boiling broth and add lemon slices around sides of fillets
- Cover and cook until salmon is done to your taste - depending on thickness, this may take from 4-8 minutes
- Remove salmon and cover to keep warm
- Raise heat on broth and reduce by about half - taste for seasoning
- If desired, finish sauce with a bit of sour cream
- Garnish salmon with lemon wedges
Serve with snow peas, sauce on the side and a green salad
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