Poachedsalmonwithpinenutsandsundriedtomatoes Recipes

POACHED SALMON WITH PINE NUTS AND SUN-DRIED TOMATOES

Steps:

• Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds.
• Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted.
• Turn off the heat.
• Stir in the tomatoes, cheese and basil.
• Adjust seasoning to taste with sea salt and pepper.
• Set aside.
• Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil.
• Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through.
• Add water if the fillets are not fully covered.
• Drain.
• Transfer the fillets to four plates and spoon 1 ½ tablespoons of the breadcrumb mixture on top of each serving.

TRADITIONAL POACHED SALMON

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

POACHED SALMON

Steps:

• Combine the stock, wine, thyme, garlic, shallot and lemon zest in a wide, deep pan and bring to a simmer. Add the salmon, a pinch of salt and a grind of pepper. Partially cover and simmer until the salmon is fully cooked, 8 to 10 minutes.
• Serve with an arugula salad, lemon slices and olive oil drizzled on top.

PENNE WITH CHICKEN, SUN-DRIED TOMATOES AND PINE NUTS

Steps:

• Cut the sun-dried tomatoes into thin stripes. Keep the oil.
• Heat wok or large skillet. Add 1 tablespoons of the kept oil.
• Fry meat in 2-3 portions. Add more oil if necessary.
• Add fried meat to the wok again.
• Add garlic, tomatoes and cream. Cook on low heat for 4-5 minutes.
• Add cooked penne and basil and mix. Leave on stove until penne are warm.
• Season with salt and pepper.
• Serve in bowls and top with roasted pine nuts.