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    Home » Mains

    Salmon Poached in Tomato Broth

    July 11, 2020 by Lima Leave a Comment

    Jump to Recipe Print Recipe

    Pink salmon poached in a savory garlic-ginger infused tomato broth with creamy baby potatoes and peas. This is a great light summer dish if you are tired of salads and looking for something new.

    If you like to work out and are looking for a savory dish that does not make you feel sluggish and tired, this is a great dish for you.  It's also a great option for those who want to eat more fish and are looking for some variety. Pair with a peppery arugula salad for a light, protein packed meal. Eat it over rice for a more filling option.

    To make this dish keto friendly, simply omit the potatoes and peas or substitute with the keto friendly vegetables of your choice.

    I am always on the lookout for quick, healthy dishes that are easy to make for dinner. After a long day at work and evening classes, this is one of my favorite go-to recipes. It requires about 30 minutes with minimal prep.

    I love this dish because the light broth is not heavy and does not interfere with the taste of the fish. Once all the flavors have had a chance to get infused with the broth, the fish is poached right in it for a few minutes and you are done.

    Enjoy!

     

    Print Recipe

    Salmon Poached in Tomato Broth

    Pink salmon loaded with heart healthy omega-3 fatty acids and bone-protecting selenium in a savory garlic-ginger infused tomato broth with creamy baby potatoes and peas
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Dinner, Lunch, Main Course, Main Dish
    Cuisine: MAIN DISHES
    Servings: 3 servings

    Ingredients

    • 1 boullion cube chicken or fish
    • 5 cups water
    • ¼ cup vegetable oil
    • 1 tablespoon minced ginger
    • 1 tablespoon minced garlic
    • ½ tsp dried chilli flakes optional
    • ½ onion sliced
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • ¼ teaspoon turmeric powder
    • ½ teaspoon hot chilli powder optional, to taste
    • 1 plum tomato diced
    • 6 golden potatoes sliced into quarters or sixths depending on size
    • 6 cherry tomatoes, halved
    • 1 pound salmon cut into large 2 square inch squares
    • ½ cup green peas

    Instructions

    • Put 4 cups of water and the 2 bouillon cubes into a saucepan and heat. Once the bullion cubes have dissolved, turn off the heat and set aside.
    • Heat oil to a medium sized saucepan on medium heat. When the oil is hot, add the minced ginger, garlic and hot chilli flakes and sautee. Once the garlic and ginger is a light golden, add the onion and saute until transparent.
    • Add a cup of water to the pan. Add the cumin, coriander, turmeric, hot chilli powder and chopped plum tomatoes and saute for about 2 minutes to release the flavor.
    • Add the potatoes and saute in the spice mix for a few minutes. Add the boullion broth and cover. Simmer on medium heat until a fork poked through the potato pokes through - about 15-20 minutes.
    • Add the cherry tomatoes and the salmon. Simmer for about 3 minutes until the salmon is lightly cooked inside - do not overcook. The salmon will continue cooking for a few minutes after you turn off the heat. Add the peas. Serve immediately.
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    Lima and Tareq

    Hi! Welcome to Clove and Cumin! We are foodies who love to cook!

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