How to Cook Healthy in a Hurry: 50 Quick and Easy, Low Fat Recipes You Can Make In 30 Minutes by Helen Cassidy Page

Author:Helen Cassidy Page [Page, Helen Cassidy]
Language: eng
Format: azw3
Published: 2013-11-08T16:00:00+00:00

Quick Salmon with Brie Tapenade Sauce

Another take on quick-cooking poached salmon. The rich, tangy sauce is surprisingly easy and will turn an ordinary week night dinner into a culinary event. Remember: always cook fish 10 minutes per inch of thickness. You can substitute your favorite meaty, firm-fleshed fish for the salmon.

COOKING PLAN: Poach salmon in a skillet with flavored broth, add Brie and olive tapenade and serve.

1 cup water

1 cup bottled clam juice or homemade, frozen fish broth

½ cup chopped onion

1 clove garlic, minced

Salt and pepper to taste

Juice of half a lemon

4 salmon fillets or steaks

8 ounces Brie cheese

¼ cup olive tapenade, jarred or homemade, or minced pitted olives

In a covered skillet large enough to hold the salmon in one layer, add the water, onion, garlic, salt, pepper and lemon juice. Bring to a rolling boil and immediately reduce the heat to a simmer.

Add the salmon and cover. Simmer for about 8 minutes or until the salmon is pink in the center but not translucent. Exact time will depend on the thickness of the salmon.

Place the salmon on a serving platter and immediately bring the poaching liquid to a boil. Continue to boil until the liquid has reduced to about a half cup, approximately 5 minutes.

Reduce the heat to a simmer and add the Brie. Stir until it has melted and the sauce is creamy. Stir in the olive tapenade, season for taste with salt and pepper and coat the salmon with the sauce. Serve immediately.

Serves 4

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