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Boat Cuisine |
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Salmon Poached in Red Wine & Garlic |
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I had a yearning for fish after work one evening. Salmon is usually inexpensive and very tasty. I bought about: |
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3/4 of a pound of Salmon
Pint of 2% Milk
1 package Knor Hollendaise sauce mix
1/4 pound of Snow Peas |
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As with most meals I try to keep my usage of utensils and pans limited due to my lack of fresh water capacity.
I already had on board: |
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Basmati Rice
Garlic
Cayane pepper
Leftover Red Wine (Syra)
Butter |
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I chose to cook the rice first it takes about 50 minutes. About 10 minutes before it was done I started the fish. I poured about a cup of wine 1/2 a cup of water and some Tryaki sauce into an eight inch frying pan. I let it come to a boil. Oh yes, I put some cayanne and garlic in the pan also. I then put the fish into the pan and let it simmer. At about this time the rice was done. I took the lid off the rice and put it on the fish ( I planned the purchases so the lid would fit both). I then stirred the pea pods into the rice.
Cooking time for the fish was no more than 15 minutes. I started the fish on the skin side after about 10 minutes i flipped the filet and let the other side poach for about 5 minutes.
During this time I removed the rice from my dutch oven onto a serving plate. I prepared the Hollendaise per the instructions on the packet. Cook time 2 minutes.
I served the fish on a bed of rice and pea pods topped with the hollendaise. I also drizzled some of the poaching broth onto the rice.
It was delicious. |
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