Recipe: Poached Salmon with Basil Bread Crumbs (using sun-dried tomatoes)

POACHED SALMON WITH BASIL BREAD CRUMBS
"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."


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
4 salmon fillets (7 ounces each 1 1/4-inch 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

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.

Makes 4 servings
Source: Great Fish Quick by Leslie Revsin