From Linda Gassenheimer’s Dinner in Minutes Column
White Wine Poached Salmon with Vegetable Medley
1/2 cup dry white wine
1 teaspoon ground allspice
1 teaspoon ground thyme
1 cup broccoli florets
1 cup sliced carrots
3/4 pound salmon fillet
3 teaspoons canola oil, divided use
Salt and freshly ground pepper
1 cup grape tomatoes
Combine 2 cups water, white wine, allspice, thyme, broccoli and carrots in a large saucepan. Bring to a simmer, cover and cook 5 minutes. Add another 1/2 cup water and salmon. Simmer gently, 5 minutes. Remove vegetables and salmon with a slotted spoon. Remove saucepan from heat and stir in 1 teaspoon canola oil and add salt and pepper to taste. Spoon sauce over salmon and vegetables.
Add 2 remaining teaspoons canola oil to the same saucepan along with grape tomatoes. Sauté 2 minutes. Sprinkle with salt and pepper to taste. Arrange around salmon and vegetables. Makes 2 servings.
Per serving: 413 calories (38 percent from fat), 17.5 g fat (2.7 g saturated, 8.0 g monounsaturated), 78 mg cholesterol, 39.5 g protein, 14.5 g carbohydrates, 4.3 g fiber, 140 mg sodium.