Poached salmon with peas and white wine sauce
In this dish, white wine and aromatics enhance a flavorful poaching liquid for skinless, boneless salmon. Once the fish has cooked, reduce some stock, and swirl in butter with fresh peas and garden herbs. (Recipe: Poached salmon with peas and white wine sauce)
Karoline Boehm Goodnick for The Boston Globe
- Choose another
-
- Poached salmon with peas and white wine sauce
- Swordfish Nicoise
- Fish roasted on caramelized onions
- Salmon and vegetable bollito
- Thai-style peanut shrimp
- Hake with sliced tomato ‘crust’ and lemon-caper dressing
- Roast salmon with tomato-olive relish
- Striped bass with roasted tomatoes and corn
- Salmon, spinach, and avocado salad with orange vinaigrette
- Bluefish with paprika-crumb topping
- Fish tacos with chipotle cream
- Pesto shrimp with zucchini and cannellini
- Shrimp cakes with pesto remoulade
- Parmesan clams
- Catalonian seafood soup
- Grilled planked salmon with herb-maple glaze
- Tuna Provencale
- Cod and smoked trout chowder
- Quick fish stew with tomatoes, ginger, and potatoes
- Roast salmon with caramelized cherry tomatoes
- Spanish potato, egg, and tuna salad
- Baked hake meuniere
- Roast hake with sauteed cherry tomatoes and mini peppers
- Po’ boys with fish and spicy mayo
- Cod primavera
- Seared sea scallops with parsnip and celery-root puree
- Pasta shells with shrimp, corn, and basil
Advertisement
