How many times does a recipe have to be adapted before it’s officially your own creation?
This is based on a recipe I read in another blog at some point. I didn’t bookmark that recipe, but the combination of ingredients was tucked away in a corner of my brain. The person who first “blogged” it had adapted it from a cookbook and I, in turn, have made tweaks to make it my own.
This is one of the two best ways I have ever prepared salmon (the other being grilled on cedar with a simple chili glaze). I am wholeheartedly in favor of any meal that can be prepared simply by tossing a few ingredients together in one pan and letting it cook over the stove top or in the oven with little fuss.
4 -6 coho salmon fillets (or other best choice salmon)
14.5 ounce can organic petite diced tomatoes
2 shallots, thinly sliced
4 Tbsp white wine or vodka
1 tsp horseradish
1 Tbsp worcestershire sauce
juice of half of a lemon
1 tsp olive oil
1 stalk celery, diced
1/4 tsp freshly ground black pepper
leaves from 4 sprigs of fresh thyme, plus more for garnishing
In a large skillet or saute pan (that has a matching, tight fitting lid) over medium heat, combine all ingredients except for salmon. Bring to a simmer while whisking occasionally to combine.
Once simmering, lay the salmon fillets over the top of the sauce and place one sprig of thyme on top of each fillet. Cover with lid and let the salmon poach in the sauce until cooked through and opaque, about 10-12 minutes depending on thickness of fillets.