It takes just 20 minutes to make this chef-quality dish. So when salmon is on the menu, use this simply delicious recipe to make it even better.
cost per recipe: $13.58
The price is determined by the national average.
cups Swanson® Aseptic Vegetable Broth or Swanson® Certified Organic Vegetable Broth
cup chablis wineor other dry white wine
teaspoon dried dill weed, crushed
thin slices lemon
pounds salmon steak, 1-inch thick (about 6 steaks)
Heat the broth, wine, dill and lemon in a 10-inch skillet over medium-high heat to a boil.
Add the salmon to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the salmon flakes easily when tested with a fork. Discard the poaching liquid.