Poached Salmon with Basil Pesto and Feta (from CYSFD) herpderp

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 366.0
  • Total Fat: 19.9 g
  • Cholesterol: 87.1 mg
  • Sodium: 799.1 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 0.4 g
  • Protein: 35.3 g

View full nutritional breakdown of Poached Salmon with Basil Pesto and Feta (from CYSFD) herpderp calories by ingredient
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from http://www.canyoustayfordinner.com/2011/08
from http://www.canyoustayfordinner.com/2011/08

Number of Servings: 3


    * 1 lb salmon filet
    * 1/2 cup chicken stock
    * 1/2 cup dry white wine
    * 2 cloves garlic, sliced thinly
    * 1/2 teaspoon salt
    * 1/4 cup fresh basil pesto
    * 1/4 cup crumbled feta cheese


1. Bring the chicken stock and wine to a gentle boil in a large dutch oven (any two inch deep pan with a tight fitting lid).
2. Add the salmon filet and lay the garlic slices evenly over the top to coat the fish. Cover with the panís lid and let the fish simmer in the hot stock for 7 minutes. Youíll know itís done when it flakes as you press the flesh with a fork.
3. Remove the fish from the pan immediately, discard garlic, and spread evenly with pesto while the fish is still hot. Sprinkle with feta. Serve.

Serving Size:†Serves 3-4

TAGS:  Fish | Dinner | Fish Dinner |

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