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Title: Poached Salmon
Yield: 1 Serving

Ingredients

    3/4 c  dry white wine
    1/2 ts salt
    1/4 c  sliced green onions
  1 1/2 c  water

Instructions

1 1/4 lb salmon fillets

simmer the above together for 3 minutes. (I don't have a poaching pan, and

usually use a 12" non-stick.) Add the salmon (I'll use about a pound and
a
quarter of fillets for four people), and add additional water if needed to

just cover the salmon. Simmer this very gently until fish is cooked
throughly. (There's a change in color and texture; about 18 to 25 minutes

depending on the thickness of the fillets.) Turn off the heat and let the

fish remain in the pan for 10 minutes, covered, to absorb the flavors of
the
broth.

The fish is completed, but , if you wish, you can remove it, and keep it
warm.
Reduce the poaching liquid to make a delicious sauce to accompany the
fish.

That's Julia's low fat version. Indulgences include adding one stick of
butter to the reduced poaching liquid, beating it in piece by piece; *or*
adding one cup of heavy whipping cream to the poaching liquid and reducing
it
a second time. Unfortunately, both forms of the "indulgence" are very
good!

This is also her basic poaching liquid for scallops.

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Per serving: 128 Calories (kcal); trace Total Fat; (1% calories from fat);
1g Protein; 3g Carbohydrate; 0mg Cholesterol; 1089mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0

Contributor: Julia Child (Vicki Ann Brodeur)

Preparation Time: 0:00

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