Poached salmon with nectarines and basil
Servings: 4 servings
Salmon is one of the most desirable fish from East to West coast and especially during the summer months when it’s hot and no one wants to eat a heavy meal.
This delightful combination of sweet, acidic and salty is a perfect combination. At first the idea of pairing nectarines with salmon might be off putting, but after you’ve tried it we’re certain you’ll make it a regular part of your repertoire.
Directions
In a large pot fill it up 1/3 of the way with water.
Add the sliced shallots, sliced tomato, dill and lemon to the water and bring it to a boil.
Turn down the heat to a simmer and simmer for 10-15 minutes.
Add the salmon to the poaching liquid, bring it to a boil and then quickly turn it down to a simmer.
Simmer the salmon for 7 minutes or until it’s cooked through with a little bit of pink in the center.
In a large bowl add the nectarines, chili flakes, pepper, salt, lemon juice, honey and basil.
Mix everything well and serve it with the poached salmon.
Note: Wild caught Salmon is the best choice according to Seafoodwatch.org, but there are other acceptable options if fresh caught fish isn’t available. Check out site to better guide you on which salmon to look for.
Ingredients
4 pieces of salmon, 5-6 ounces each
1 large shallot, sliced
2 roma tomatoes, sliced
1 ½ teaspoons dill
1 lemon, sliced
Nectarine compote
2 nectarines, small dice
3 basil leaves, chopped
¼ teaspoon chili flakes
1-teaspoon honey
1 lemon, juiced
Salt
Pepper
