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Ginger-Poached Salmon with Belgian Endive

yield: 4 total time: 40 minutes
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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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