If you like salmon, you’ll love this delicious, low-fat recipe. It’s a great choice for a nice lunch and also a fancy dinner!
PREP TIME: 20 min
COOK TIME: 45 min
READY TIME: 1 h 5 min
CALORIES: 170 Kcal
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- 1 large bunch of fresh basil
- 2 celery sticks, chopped
- 1 carrot, chopped
- 1 small courgette, chopped
- 1 small onion, chopped
- 4 salmon steaks, about 50 g (2 oz) each and 1 cm (½ inch) thick
- 75 ml (3 fl oz) white wine
- 125 ml (4 fl oz) water
- 1 teaspoon lemon juice
- 15 g (½ oz) unsalted butter
- Salt and pepper
1 Strip the leaves off half the basil and set aside.
2 Spread the chopped celery, carrot, courgette and onion evenly over the bottom of a large flameproof dish or pan with a lid, place the salmon steaks on top and cover them with the remaining basil.
3 Pour over the wine and water and add salt and pepper to taste. Bring to the boil, cover and simmer for about 10 minutes. Transfer the salmon to a warmed serving dish.
4 Bring the poaching liquid and vegetables back to the boil and simmer for 5 minutes. Strain into a blender or food processor and add the cooked and uncooked basil. Blend to a puree and transfer to a saucepan.
5 Bring the puree to the boil and reduce by half, until thickened.
6 Remove the pan from the heat, add the lemon juice and stir in the butter. Pour the sauce over the salmon steaks and serve.
- Calories: 170 Kcal
- Protein: 12 g
- Fat: 11 g
- Carbs: 4 g