Poached Salmon with Basil Bread Crumbs

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Book Description

Unlike cooks elsewhere, Americans can be notoriously hesitant to cook fish at home. Great Fish, Quick will have you piscatorially challenged cooks serving aquatic creatures at home as often and easily as you serve chicken breasts. With these recipes, you can get your friends to try new fish dishes with an appealing American stamp. Leslie Revsin divides Great Fish, Quick into three sections, grouping 27 kinds of seafood into Delicate White-Fleshed Fillets, Darker-Fleshed Fillets

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Great Fish, Quick : Delicious Dinners from Fillets and Shellfish

Authors: LESLIE REVSIN

Date: October 1997

ISBN: 0385485387

Publisher: Broadway

Hardcover

ORDER/INFO

Poached Salmon with
Basil Bread Crumbs
Recipe from: Great Fish, Quick
by LESLIE REVSIN
Cookbook Heaven at Recipelink.com

What a blessing to have meals that can be relatively effortless and homemade at the same time! Gently poached, these salmon fillets feel moist and silky in your mouth, contrasting with crunchy bread crumbs that are full of basil, green pepper, and sun-dried tomatoes. To make life easier, you can prepare the crumbs several days ahead and refrigerate them-just be sure to heat them slightly before sprinkling them over the fillets. Also serve these flavorful, homey crumbs over sole, halibut, and cod fillets and shark, tuna, and swordfish steaks.

Serves: 4
Prep and Cooking Time: 30-35 minutes

Approximately 4 cups water
2 tablespoons distilled white vinegar or other vinegar
1 bay leaf
1 thin lemon slice
Salt and freshly ground black or white pepper to taste
Four 7-ounce salmon fillets, each 1 1/4" thick at the thickest part
1 tablespoon butter
1/3 cup finely diced green bell pepper
1 tablespoon drained, finely chopped sun-dried tomatoes
1/3 cup dry bread crumbs
3 tablespoons chopped fresh basil

TO PREPARE: Place the water, vinegar, bay leaf, lemon, and salt to taste in a skillet large enough to hold all the fillets comfortably in one layer, and set it over high heat. Bring it to a boil and then lower the heat so the water simmers for about 5 minutes to let the flavors come through.
Slip the fillets, skin side up, into the simmering poaching liquid. The water should just cover the skin of the fillets. Adjust the heat so that only a few gentle bubbles come to the surface. While the fish poaches, make the bread crumbs.
In a small skillet, melt the butter over medium heat and add the green pepper; cook it, stirring occasionally, until it is almost tender, 4 to 5 minutes. Stir in the sundried tomatoes and add the bread crumbs. Cook the crumbs, stirring frequently, for 1 to 2 minutes, or until they take on a little toasty color. Stir in the basil, season the crumbs with salt and pepper, and set the mixture aside where it win keep warm for a few minutes. Or, cover and refrigerate the crumbs for up to 4 days, being sure to warm them gently before serving.
When the fillets are ready, in 8 to 10 minutes, they will be very moist and ever so slightly underdone. For well done, poach them for 1 to 2 minutes longer. Remove the fillets, skin side up, to a platter. Remove and discard the skin from the fillets by lifting it from one narrow end and peeling it toward the other end. It comes off very easily unless the fillets
are very undercooked.

TO SERVE: Turn the salmon fillets over onto warm dinner plates, sprinkle the tops with a generous spoonful of basil bread crumbs, and serve right away.

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