Salmon Poached In Lemon Tomato Broth
• 1 28-ounce can whole peeled tomatoes (make sure they’re not packed in tomato puree)
• 2 tablespoons fresh lemon juice
• 4 to 5 sprigs of fresh thyme or 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar
• 1⁄4 teaspoon freshly ground black pepper
• 1 1⁄2 pounds skinned salmon fillet cut into 4 portions, or 4 salmon steaks (about 8 ounces each)
Set a fine sieve over a bowl. Empty the can of tomatoes into the sieve and squeeze the juice from 1 tomato at a time, letting the juice go through the sieve. Do not press the tomatoes through the sieve. Discard the solids or reserve them for another use. You want to extract 1 1/2 to 2 cups of thin tomato juice.
In a deep skillet large enough to hold the salmon in one layer, combine the tomato liquid, lemon juice, thyme, salt, and pepper and bring to a boil. Add the salmon and poach it, at a bare simmer, for 10 minutes or until the salmon is just cooked through. Serve the salmon in shallow bowls with the broth.
Thanks to Leslie Glover Pendleton for this recipePrint Recipe