Recipe Jan. 6 Wine Poached Salmon with Herbed Quinoa - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Jan. 6 Wine Poached Salmon with Herbed Quinoa

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Wine Poached Salmon with Herbed Quinoa


A beautifully poached piece of salmon is clean tasting, light and produces a wonderful aroma throughout the house . The key is the temperature of the poaching liquid and the flavorings used.


Yield: 4 servings


2 cups quinoa

2 cups vegetable broth, low-sodium

3 tablespoon olive oil, divided

1 medium shallot, minced

1 medium clove garlic, minced

1 celery stalk, 1/4 inch dice

1/2 red bell pepper, 1/4 inch dice

1 tablespoon lemon juice

1 tablespoon minced flat-leaf parsley

1 tablespoon minced cilantro

1/4 cup pine nuts, toasted

Kosher salt and freshly ground black pepper


3 cups water

1-1/2 cups dry white wine

1large shallot, chopped

3 thyme sprigs

4 (5-ounce) salmon filets, skin-off and pin-bones removed


1/4 cup plain yogurt

1 tablespoon lemon juice

1 tablespoon cilantro, minced

1 tablespoon parsley, minced


To prepare quinoa: Place the quinoa in a large colander and rinse with cold running water until the water is clear, about 2 minutes.  In a medium saucepan, add 2 tablespoons olive oil and heat over medium heat.  When the oil is shimmering, add the shallot and cook until tender, about 5 minutes.  Add the celery and red pepper and continue to cook until tender, about 3 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Transfer the quinoa to the saucepan, add the broth. Increase the heat and bring to a boil. Reduce the heat to medium-low, cover and simmer until the water is absorbed and the quinoa is tender, about 20 minutes. Transfer the quinoa to a bowl and using a fork, fluff until all the grains are light.


Using a silicone spatula, stir in the remaining oil and juice and cool until room temperature, about 5 minutes. Stir in the herbs and pine nuts, taste and season with salt and pepper.


To cook salmon: In a large nonstick skillet, combine the water, wine, shallot and thyme and bring to a boil. Reduce the heat, cover and simmer until fragrant, about 4 minutes. Season the salmon with salt and pepper. Carefully place the salmon fillets into the poaching liquid, cover and cook on a low heat until just cooked, about 6 minutes. Using a slotted spoon, remove the fillets to remove any excess liquid, and pat-dry with towels before setting onto plates.


Yogurt sauce:  In a small bowl, thoroughly combine the yogurt with the lemon juice and herbs.


To serve: Divide the herbed quinoa between 4 warmed dinner plates. Place the salmon on the top of the quinoa, top with a dollop of yogurt sauce and serve immediately.