After a week of eating like a queen with Thanksgiving and all, I thought it was time to lighten it up. Perusing through the Martha Stewart Everyday magazine, I spotted a recipe that looked to be on the healthful side, with salmon, potatoes and red onions that were poached. "Simmering food in a liquid other than oil," poaching is a great alternative when trying to eat healthier and is a great way to prepare virtually any food. You might be most familiar with poached eggs, but I'm telling you...poached salmon is just as delicious.
What I loved about this recipe is that it was a one pot wonder - all the ingredients cooking in the same dish, all the flavors mixing about, producing all sorts of amazing smells. The potatoes and onions were cooked in a low-sodium chicken broth to give it more flavor, and the fish was then placed on top during the last 7-9 minutes. You can surely substitute the salmon with tilapia, skate wing or any fish of your choice. The possibilities are great!
Salmon with Potatoes and Red Onion
Ingredients (serves 4)
2 tsp extra virgin olive oil
2 small red onions, quartered, leaving root ends intact
Coarse salt and ground pepper
1 lb small potatoes, halved
1 1/2 cups low-sodium chicken broth
8 sprigs of thyme
4 skinless salmon fillets
In a large skillet, heat oil over medium-high. Add onions and season with salt and pepper. Cook until onions are golden brown, 4 minutes, turning once. Add potatoes, broth and 4 sprigs of thyme and bring to a boil. Reduce to a simmer and cover. Cook until potatoes are just tender when pierced with a knife, about 20 minutes.
Season each fillet with salt and pepper and top with 1 sprig of thyme. Place salmon on top of the potatoes. Cover and cook until salmon is opaque throughout, 7-9 minutes. Serve salmon with potatoes, onions and cooking liquid.