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Ingredients
2 or 3 carrots, about ⅓ pound
1 leek, about ¼ pound
3 ribs celery, about ¼ pound, trimmed
1 small onion, about ¼ pound, peeled and chopped
12 tail ends of parsley
½ teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
12 cups water
Nutritional analysis per serving
12 grams carbs; 82 calories; 1 gram fat; 3 grams fiber; 1405 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel carrots and cut into chunks. Put in saucepan.
- Step 2
Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.
- Step 3
Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.
Private Notes
Comments
This is a wonderful healthy way to cook salmon that we make very often. What I add to the water before poaching varies depending on what I have on hand but my favorite includes orange and lemon slices along with much of what is mentioned here. For added touch we sometimes bush the finished salmon with fresh olive oil and garlic or butter and shallot.
This is a wonderful healthy way to cook salmon that we make very often. What I add to the water before poaching varies depending on what I have on hand but my favorite includes orange and lemon slices along with much of what is mentioned here. For added touch we sometimes bush the finished salmon with fresh olive oil and garlic or butter and shallot.