Fish & Shellfish
Salmon Poached in Saffron Broth

1 pound salmon fillets 1 cup dry white wine 1/2 teaspoon saffron threads 1 medium white potato 1 rib celery 6 green onions

2 large ripe tomatoes 2 tablespoons olive oil 3 cups low-sodium chicken stock or vegetable stock Cilantro leaves (for garnish) Lemon and/or lime wedges (for garnish) 2 cups of your favorite croutons

Remove pin bones from the salmon and cut into 1- to 2-inch pieces. Place in a bowl and salt lightly.

Combine the white wine and saffron threads in a small bowl. Set aside.

Trim the green onions. Slice the white parts in half lengthwise and dice finely. Chop the green parts for garnish. Finely dice the celery.

Put the tomatoes in a pot of rapidly boiling water until the peel just starts to crack, 30 - 90 seconds depending on the type and ripeness of the tomato. Remove with a slotted spoon and plunge into a bowl of ice water. Let stand for 5 minutes, and then remove from the ice water. Peel, chop finely, sprinkle with salt, and set aside.

Heat oil over moderate heat in a 4-quart pot. Cook the diced green onion whites and diced celery until softened, about 3 minutes. Add the tomatoes and cook until the tomatoes begin to break down, about 2 minutes. Add the saffron-infused wine and the stock and bring to a boil over high heat.

Stir in the salmon. Cover and remove from heat. Let stand until the salmon is cooked through, about 5 minutes. Salt and pepper to taste.

Serve in warm bowls, topped with cilantro, croutons, and lemon and/or lime wedges on the side.

Notes

Adapted from epicurious.com, July 1999.

Makes 2 servings.