14-09-16 Salmon à la Nage

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This is a lovely fresh, simple dish which can be tailored to suit likes/dislikes and available ingredients. I like to include courgettes, spring onions, baby plum tomatoes, some celery or fennel and a few sugar snap peas. But you could use whatever you have or prefer instead. I wouldn’t use any sort of root vegetable though, the cooking time is relatively brief. Things like spinach or bok choy also work well.

À la Nage basically means poaching in a flavourful broth or liquid. This particular version is salmon in a mix of wine and stock but it could just as easily be halibut in coconut milk with chilli and lime or mussels, clams etc in vermouth.

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For 2 people

2 salmon fillets

2 tbs oil

1 medium sized courgette, diced

1 small fennel bulb, sliced

1 fat garlic clove, very thinly sliced

100ml vegetable, fish or chicken stock

100ml white wine

10 or so baby plum tomatoes, halved

3 spring onions, sliced on the diagonal into 2cm pieces

A large handful of sugar snap peas, sliced

Flat leaf parsley, chopped (for garnish)

Juice of half a lemon

 

Heat 2tbs of oil in a wide shallow pan. Add the courgette, fennel and garlic. Stir and fry until the garlic is fragrant and the vegetables are starting to soften.

Add the stock and wine and bring up to the boil. Then turn the heat down and allow to come to a gentle simmer.

Nestle the fish, skin side up, on top of the vegetables, cover the pan and cook for 4-5 minutes. When the salmon is cooked the skin will peel off very easily. Try after 4 mins but it may take a bit longer.

Lift the salmon out of the pan, throw in the halved tomatoes, spring onions , sugar snaps and the parsley. Whack the heat back up for a minute or so and bring it all up to a bubble.

Squeeze in the lemon juice, season to taste.

Serve the salmon alongside the vegetables.

 

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