Poached Salmon with Pine Nuts and Sun-Dried Tomatoes
This is from the December 2001 issue of Shape magazine.
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cup dry breadcrumbs
cup drained and chopped
fresh ground pepper
Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds.
Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted.
Turn off the heat.
Stir in the tomatoes, cheese and basil.
Adjust seasoning to taste with sea salt and pepper.
Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil.
Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through.
Add water if the fillets are not fully covered.
Transfer the fillets to four plates and spoon 1 ½ tablespoons of the breadcrumb mixture on top of each serving.
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