Poached Salmon in White Wine Tomato Broth

Poached Salmon in White Wine Tomato Broth - GF & DF

When I first found this recipe on the blog Steele House Kitchen, I was immediately curious. I’ll be honest, this dish is a little strange. I mean, white wine tomato broth? What even is that? The method of crushing poached tomatoes and separating the pulp to leave just the flavorful red broth is not a typical step in most recipes. But trust me, the final product is so delicious and so unique, you won’t regret taking a chance on this quirky dish.

Ingredients

  • 2 teaspoons of avocado oil or olive oil
  • 2 tablespoons of minced garlic
  • 2 shallots, chopped
  • 5 ripe tomatoes
  • 1 1/2 cups of dry white wine
  • 1 cup of seafood stock (can substitute with chicken stock or water)
  • 8-10 sprigs of fresh thyme
  • 4 salmon fillets
  • Salt and pepper to taste
  • Drizzle of lemon juice (optional but delicious)
  • Drizzle of truffle oil (optional but delicious)

Instructions

  1. Heat a large pan (make sure it has a lid that fits) over medium heat and add the oil, garlic, and chopped shallots. Saute until the shallots are softened, about 2 minutes.
  2. Stir in the wine, stock, and thyme, then add the whole tomatoes with stems removed. Bring the liquid to a boil, then place the lid on the pan and lower the heat to simmer. Simmer for about 30 minutes, or until the tomatoes are softened enough to crush with a spatula.
  3. Crush all the tomatoes to a pulp, releasing their juices into the broth.
  4. Place the salmon fillets in the broth and cover the pan again, simmering for about 8 minutes or until the salmon fillets are cooked through.
  5. Once it’s cooked, remove the salmon fillets and place them on a plate off to the side. Taste the broth and add salt and pepper as needed.
  6. Place a strainer over a large bowl and pour the broth from the pan over it. Remove the strainer pour the remaining broth evenly into all the serving dishes. I used pasta plates since they are flat on the bottom but have the raised edges like a bowl to keep the broth contained.
  7. Add the salmon to each serving dish and top it off with a drizzle of lemon juice and a drizzle of truffle oil for extra flavor.
  8. There are a few ways to serve this dish. In this instance I chose to have a bed of steamed asparagus, which was great. I have also done a bed of mashed potatoes, sauteed spinach, or made it into a light soup. For the soup, I just broke up the salmon into small pieces and stirred it in with the broth. So many options, all of them delicious!

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