Salmon à La Nage With Summer Vegetables Recipe

Recipe By Slurrp

Salmon à la nage with summer vegetables is a light and flavorful dish that showcases the natural sweetness of fresh salmon and seasonal vegetables. The salmon is gently poached in a fragrant broth, which infuses it with delicate flavors. The summer vegetables, such as zucchini, bell peppers, and cherry tomatoes, add vibrant colors and textures to the dish. This recipe is perfect for a light and healthy summer meal, and it can be served with crusty bread or over a bed of rice or pasta.

4.9
15 Rating -
Rate
30minstotal
30m.total
Salmon à La Nage With Summer Vegetables
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Ingredients for Salmon à La Nage With Summer Vegetables Recipe

  • 1 Salmon Fillets
  • 1 cup Flavorful Broth
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 Small Onion, Diced
  • 1/4 teaspoon Dried Herbs
  • 1/2 Zucchini, Sliced Into Thin Strips
  • 1/2 Bell Peppers, Sliced Into Thin Strips
  • 1/4 cup Cherry Tomatoes, Halved
  • As required Salt And Pepper To Taste
  • as needed Fresh Herbs For Garnish

Directions: Salmon à La Nage With Summer Vegetables Recipe

Cooking Directions

  • STEP 1.In a large pot, bring a flavorful broth to a simmer. You can use vegetable or chicken broth, and add aromatics like garlic, onion, and herbs.
  • STEP 2.Gently place the salmon fillets into the simmering broth and cook for about 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • STEP 3.While the salmon is cooking, prepare the summer vegetables. Slice the zucchini and bell peppers into thin strips, and halve the cherry tomatoes.
  • STEP 4.Add the sliced vegetables to the pot and cook for an additional 5 minutes, or until they are tender-crisp.
  • STEP 5.Carefully remove the salmon fillets and vegetables from the pot using a slotted spoon, and transfer them to serving plates.
  • STEP 6.Serve the salmon à la nage with the summer vegetables, spooning some of the flavorful broth over the top. Garnish with fresh herbs, if desired.
  • STEP 7.Enjoy this light and delicious dish with crusty bread or over a bed of rice or pasta.

Cooking Tips

  • Choose fresh salmon fillets for the best flavor and texture.
  • Feel free to customize the vegetables based on what's in season or your personal preferences.
  • You can add a squeeze of lemon juice or a drizzle of olive oil to enhance the flavors of the dish.
  • If you prefer a thicker broth, you can add a slurry of cornstarch and water to the pot and simmer until thickened.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the salmon and vegetables in a pot over low heat, adding a splash of broth if needed.
  • Serve the reheated dish with fresh herbs and a squeeze of lemon juice for added freshness.
Nutrition
value
209
calories per serving
11 g Fat1 g Protein16 g Carbs4 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    1g
  • Carbs
    16g
  • Fiber
    4g

MacroNutrients

  • Carbs
    16g
  • Protein
    1g
  • Fiber
    4g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    35mg
  • Iron
    1mg
  • Vitamin A
    1228mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    30mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    19mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    32mg
  • Manganese
    < 1mg
  • Phosphorus
    32mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp