Ginger-Poached Salmon with Belgian Endive
yield: 4
total time: 40 minutes
Ingredients
- 5 cups chicken broth
- 4 cups water
- 4 ounces ginger peeled and cut into fine julienne
- 4 tablespoons unsalted butter
- 1 shallot minced
- 1 lemon
- 1/4 cup white wine
- 4 salmon steaks or fillets, each 6 oz.
- freshly ground pepper
- salt
- 4 fresh basil leaves slivered
- 2 Belgian endive thinly sliced
Nutrition
- Calories : 540 calories
- Carbohydrate : 26 grams
- Cholesterol : 140 milligrams
- Fat : 27 grams
- Fiber : 10 grams
- Protein : 50 grams
- SaturatedFat : 9 grams
- Sodium : 450 milligrams
- Sugar : 1 grams
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