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Poached Salmon with Pine Nuts and Sun-Dried Tomatoes

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“This is from the December 2001 issue of Shape magazine.”

Ingredients Nutrition


  1. Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds.
  2. Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted.
  3. Turn off the heat.
  4. Stir in the tomatoes, cheese and basil.
  5. Adjust seasoning to taste with sea salt and pepper.
  6. Set aside.
  7. Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil.
  8. Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through.
  9. Add water if the fillets are not fully covered.
  10. Drain.
  11. Transfer the fillets to four plates and spoon 1 ½ tablespoons of the breadcrumb mixture on top of each serving.

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