Lemon-Basil Poached Salmon with Toasted Pine Nut Topping
Elevate your lunch experience with this delightful Lemon-Basil Poached Salmon recipe, featuring tender salmon fillets poached to perfection in a flavorful broth. Topped with a crunchy mixture of toasted pine nuts, aromatic garlic, and a medley of fresh and sun-dried tomatoes, this dish is both nutritious and satisfying. Perfect for a quick lunch or a light snack, it celebrates the vibrant flavors of fresh herbs and the wholesome goodness of salmon.
4
Servings
138
Calories
13
Ingredients
Ingredients
Cooking spray
to coat (None)
Garlic
2 cloves (minced)
Dry breadcrumbs
1/4 cup (None)
Pine nuts
2 tablespoons (chopped)
Fresh tomatoes
2 cups (diced)
Sun-dried tomatoes
1 cup (drained and chopped)
Parmesan cheese
2 tablespoons (grated)
Fresh basil
1/4 cup (chopped)
Sea salt
1 pinch (None)
Fresh ground pepper
to taste (None)
Lemon juice
1 tablespoon (None)
Bay leaf
1 (None)
Salmon fillets
4 (3 ounce) (None)
Instructions
1
Begin by coating a large skillet with cooking spray and placing it over low heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
2
Incorporate the dry breadcrumbs and chopped pine nuts into the skillet, tossing continuously for about 2 minutes until the mixture is lightly toasted and golden.
3
Once toasted, turn off the heat and gently fold in the diced fresh tomatoes, drained and chopped sun-dried tomatoes, grated Parmesan cheese, and chopped fresh basil.
4
Season the breadcrumb mixture with a pinch of sea salt and freshly ground pepper to taste, then set it aside to allow the flavors to meld.
5
In a separate large skillet, bring approximately 4 cups of hot water to a boil. Add the lemon juice and bay leaf to infuse the water with flavor.
6
Carefully place the salmon fillets into the boiling broth. Lower the heat to medium-low, cover the skillet, and allow the salmon to simmer for about 8 minutes, or until it is cooked through and flakes easily with a fork. If necessary, add extra water to ensure the fillets are submerged throughout the cooking process.
7
Once cooked, gently drain the salmon using a slotted spatula and transfer each fillet to individual plates.
8
Top each salmon fillet with approximately 1 ½ tablespoons of the warm breadcrumb mixture, ensuring a generous and even layer.
Nutrition Information
6g
Fat
10g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is four 3-ounce salmon fillets.
How many calories are in one serving of this salmon?
Each serving of Lemon-Basil Poached Salmon contains 138 calories.
What ingredients make up the toasted topping?
The topping consists of minced garlic, dry breadcrumbs, chopped pine nuts, diced fresh tomatoes, sun-dried tomatoes, Parmesan cheese, and fresh basil.
How long should the salmon be poached?
The salmon should be poached for approximately 8 minutes, or until it flakes easily with a fork.
What is added to the poaching water for flavor?
The poaching liquid is infused with one tablespoon of lemon juice and one bay leaf.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the fat content of this dish?
There are 6 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 10 grams of carbohydrates.
How much protein does this salmon recipe provide?
This dish provides 10 grams of protein per serving.
How should the garlic be prepared?
The two cloves of garlic should be minced before being sautéed.
How do you toast the breadcrumbs and pine nuts?
Toss them continuously in a skillet over low heat for about 2 minutes until lightly toasted and golden.
What kind of tomatoes are used in this recipe?
The recipe calls for 2 cups of diced fresh tomatoes and 1 cup of drained and chopped sun-dried tomatoes.
What type of cheese is used in the topping?
The topping uses 2 tablespoons of grated Parmesan cheese.
Is fresh or dried basil recommended?
The recipe specifies using 1/4 cup of chopped fresh basil.
How much pine nuts are required?
You will need 2 tablespoons of chopped pine nuts.
Should the salmon be covered while poaching?
Yes, you should cover the skillet while the salmon simmers.
What heat level should be used to sauté the garlic?
The garlic should be sautéed over low heat to prevent browning.
How do you know the salmon is cooked through?
The salmon is ready when it is cooked through and flakes easily with a fork.
How much topping goes on each fillet?
Each salmon fillet should be topped with approximately 1.5 tablespoons of the breadcrumb mixture.
What is the first step in preparing the salmon?
The first step is coating a large skillet with cooking spray and sautéing minced garlic for 30 seconds.
How much water is needed for poaching?
Approximately 4 cups of hot water are used to poach the fillets.
Are the sun-dried tomatoes used dry or packed in oil?
The recipe notes they should be drained and chopped, typically referring to those packed in oil.
What tools are suggested for handling the cooked salmon?
A slotted spatula is recommended for gently draining and transferring the salmon fillets.
What should you do if the water level is low during poaching?
If necessary, add extra water to ensure the fillets remain submerged throughout the cooking process.
What type of salt is recommended?
A pinch of sea salt is recommended for seasoning the topping.
Can I use bottled lemon juice?
The recipe calls for 1 tablespoon of lemon juice; fresh is usually preferred for flavor but bottled works.
What color should the breadcrumb mixture be after toasting?
The mixture should be lightly toasted and golden.
When do you add the cheese and tomatoes to the topping?
These are folded in after the breadcrumbs and pine nuts have been toasted and the heat is turned off.
Is this recipe considered a light meal?
Yes, the description characterizes it as a light and nutritious meal or snack.
What gives the poaching water its aromatic quality?
The combination of lemon juice and a bay leaf infuses the water with flavor.