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Poached salmon with peas and white wine sauce

(Karoline Boehm Goodnick for The Boston Globe)
June 27, 2012
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Serves 4 with leftovers

1teaspoon olive oil
1large shallot, thinly sliced
3cloves garlic, thinly sliced
1cup white wine
8cups chicken stock
Salt and pepper, to taste
pounds skinless, boneless salmon, cut into 6 equal pieces
2cups shelled peas (fresh or frozen)
Juice of ½ lemon
¼cup (½ stick) butter
2tablespoons chopped fresh chives
2tablespoons chopped fresh parsley
2tablespoons chopped fresh dill

1. In a large, deep skillet over medium heat, heat the oil. Add the shallots and garlic and cook, stirring often, for 2 minutes. Add the wine, stock, salt, and pepper and bring to a simmer. Let the mixture bubble for 2 minutes.

2. Reduce the heat to medium-low. Place salmon in the liquid. Cover and cook for 5 minutes. With a slotted spoon, remove fish from liquid, and reserve 2 pieces for the bollito.

3. Transfer 1½ cups of the cooking liquid to a saucepan. Bring to a boil. Cook for 5 minutes. Reserve the poaching liquid remaining in the skillet (about 6 cups) for the bollito.

4. To the liquid in the saucepan, add the peas. Cook for 2 minutes. Add lemon juice and butter. Remove the pan from the heat. Stir until the butter is incorporated. Stir in all but 1 teaspoon of each of the herbs.

5. Place 1 piece of fish on each of 4 plates. Top with peas and sauce and garnish with the remaining herbs. Karoline Boehm Goodnick

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