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New York City Chefs Daily Recipe for 4/16/2001 : Recipe for Poached Salmon and Vegetables
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Salmon Poached with Vegetables recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 4/16/2001 : Recipe for Poached Salmon and Vegetables
"Poached Salmon & Vegetables"

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"As we graze it grows"

1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped fennel
4 garlic cloves, finely chopped
2 lemons cut into thin rounds
1 cup canned chopped tomatoes, drained
1 bay leaf
4 sprigs of fresh thyme or 1/4 teaspoon dried thyme leaves
4 sprigs parsley
4 salmon trout (12 ounces each), cleaned and ready to cook
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup dry white wine
1 can (14 1/2 ounces) chicken broth
1 tablespoon chopped parsley
1 tablespoon chopped chives

Heat the olive oil in a large skillet.  Add the onion, carrot, fennel and garlic, cover and cook over medium heat, stirring occasionally, until the vegetables are tender, 6 to 8 minutes.  Add the lemon slices, tomatoes, bay leaf, thyme and parsley sprigs.  Place the fish over the vegetables.  Season with the salt and pepper. Pour the wine and chicken broth over the fish. Cover the skillet and bring the liquid to a boil.  Reduce the heat to low and simmer 10 to 15 minutes, or until the fish is firm to the touch and opaque to the bone. Remove the fish to a serving plate and spoon the vegetables over the fish, using a slotted spoon.  Boil down the liquid remaining in the skillet until 1 cup remains. Pour this over the fish. Garnish with the chopped parsley and chives before serving.
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