Salmon Poached In A Vermouth Reduction
serves 4*

Ingredients

Instructions

In a non-reactive sauté pan, just big enough to accommodate all four filets, bring the clarified butter to a boil and cook the shallots slightly. Deglaze the pan with the sweet vermouth, add the stock and bring to a boil.

Season the salmon filets, add them to the pan and return to the boil. Reduce heat to a low simmer, cover and cook until the salmon is just done (about 5 minutes). Transfer the salmon filets to a serving platter, loosely cover with foil paper and keep warm.

To finish the sauce add the parsley and reduce the poaching liquid over high heat to desired consistency. Adjust the seasoning. For a velvety smooth sauce, whisk in 2 Tbsp. of butter, pour over the salmon and serve at once.

Note: the cooked salmon will hold for a while, as will the unfinished sauce. However, once the sauce is reduced it must be served at once.

*Jumpstart patients should consume one half serving, which will translate to 3 Protein boxes and 1 Carbohydrate box