Oven-Poached Salmon Fillets
Recipe from EatingWell

Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it. Serve topped with your favorite sauce, if desired.



by 5  people


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Ingredients
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    1   pound 
    salmon fillet, cut into 4 portions, skin removed, if desired
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    2   tablespoons 
    dry white wine
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    1/4  teaspoon 
    salt
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    Freshly ground pepper, to taste
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    2   tablespoons 
    finely chopped shallot, (1 medium)
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    Lemon wedges, for garnish

Directions
1.
Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
2.
Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
3.
When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
Nutrition information
Per Serving: cal. (kcal) 216, Fat, total (g) 12, chol. (mg) 67, sat. fat (g) 2, carb. (g) 1, Monosaturated fat (g) 4, pro. (g) 23, sodium (mg) 213, Potassium (mg) 432, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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