Salmon with Chive Sauce and Vegetable Fettuccini. TNS
A light chive sauce tops this poached salmon fillet. Gentle poaching is a fail-safe method of cooking salmon. It remains moist, juicy and flavorful. The secret to poaching salmon is to slightly undercook it. It will continue to cook in its own heat for a few minutes after it is removed from the poaching liquid.
Fresh linguine with carrots and broccoli completes the simple, fresh meal. Shredded carrots and broccoli florets can be found in the produce section of the supermarket. Using them means there’s no slicing and chopping for the side dish.
To save clean up, poach the salmon, remove it with a slotted spoon or spatula. Bring the water to a boil and add the fettuccini and vegetables.
— Bring water for pasta to a boil.
— Make salmon.
— Make pasta.
SALMON WITH CHIVE SAUCE
2 6-ounce salmon fillets
Salt and freshly ground black pepper
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
2 tablespoons snipped fresh chives or 1 dried chives
Bring a medium-size saucepan full of water to a boil. Lower the heat to medium-low and add the salmon fillet. The salmon should be completely covered by the water and the water should be at a gentle simmer. Simmer the salmon for 3 minutes. Remove the saucepan from the heat and let the salmon rest in the liquid for 3 minutes for a 1-inch thick piece of salmon. Remove the salmon from the poaching liquid with a slotted spoon or spatula to two dinner plates. Bring the water to a boil for the fettuccini.
Mix sour cream and lemon juice together and spoon over the salmon. Sprinkle chives on top.
Yield 2 servings.
1/4 pound fresh fettuccini
2 cups shredded carrots
1 1/2-cups broccoli florets
1 tablespoon olive oil
Salt and freshly ground black pepper
Add the fettuccini, carrots and broccoli florets to the boiling water from the salmon saucepan. Boil 4 to 5 minutes. Remove about 2 tablespoons of the cooking water to a bowl. Drain the pasta. Add to the reserved water along with the olive oil, salt and pepper to taste. Toss well.
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