Poached Salmon With Sliced Limes

Recipe Ingredients

1 cup	237ml	Leek, including light green part - thinly sliced (large)
2 cups	125g / 4.4oz	Onions - thinly sliced (small)
3 cups	711ml	Bottled clam juice
2 cups	474ml	Water
1/4 cup	59ml	White wine or vermouth
1		Bay leaf
1/2 teaspoon	2.5ml	Dried thyme
6		Center-cut salmon filets - (6 oz ea) - rinsed
2		Limes - thinly sliced

Recipe Instructions

Bring leek, onions, clam juice, water, wine, bay leaf and thyme to boil in 2-quart saucepan. Reduce heat to medium-low and simmer, uncovered, 20 minutes. Pour through strainer lined with double thickness of cheesecloth. (Can be refrigerated up to 3 days or frozen in containers or ice cube trays up to 3 months.)

Arrange salmon in single layer in 12-inch skillet. Pour liquid over fish to cover; add water as needed to cover fish. Cook, uncovered, over medium heat until fish just begins to look opaque in thickest part, about 8 minutes. Remove from heat. Let fish cool in liquid 1 hour.

Use spatula to transfer fish to platter. Refrigerate until chilled, at least 3 hours or as long as overnight.

To serve, carefully remove skin from filets. Arrange on platter. Top with overlapping lime slices. Serve chilled or at room temperature.

This recipe yields 6 servings.

Each serving: 228 calories; 323 mg sodium; 78 mg cholesterol; 9 grams fat; 6 grams carbohydrates; 28 grams protein; 0.52 gram fiber.

Source:
The Los Angeles Times, 12-08-1999

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