Citrus Poached Salmon with Fresh Lemon Dressing

40 Min.
30 Min.
(6-8 ounce) salmon fillets, thawed
cups dry white wine
cups water
tablespoon Better Than Bouillon® Vegetarian No Chicken Base
teaspoons whole coriander seeds, toasted
dried bay leaves
(½-inch) lemon rounds for pan bottom, about 2 lemons
Directions for Poaching
  1. In a large straight-sided skillet over low heat, add wine, water and Vegetarian No Chicken Base, whisk to combine.
  2. In a small non-stick skillet over medium-high heat, add whole coriander seeds. Toast and occasionally shake skillet until fragrant, about 2-3 minutes. Add toasted coriander seeds, bay leaves, and lemon rounds to poaching liquid; cover and bring to a boil.
  3. Reduce heat to medium-low. Place salmon on top of lemon rounds, cover and simmer until done, about 8-10 minutes.
  4. Remove fish from pan. Discard coriander seeds, bay leaves and lemon rounds. Slightly cool; cut into bite-size pieces and serve over fresh mixed baby greens or a fresh fennel orange salad. Dress with Fresh Lemon Dressing or your favorite vinaigrette.
Fresh Lemon Dressing
juice of 1 lemon, about 3 tablespoons
teaspoon sugar
teaspoon salt
teaspoon organic garlic powder (may substitute with non-organic)
tablespoons extra virgin olive oil
Directions for Dressing
  1. In a small bowl, add lemon juice, sugar, salt, garlic powder; whisk to combine.
  2. Gradually add oil while whisking; set aside. Prepare plates with fresh salad, add salmon and drizzle with dressing. Serve with lemon wedges or prepare additional dressing to serve table side.

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