Wine-spiked bath yields moist, flavorful salmon

WHITE WINE POACHED SALMON WITH VEGETABLE MEDLEY

2 1/2 cups water

1/2 cup dry white wine

1 teaspoon ground allspice

1 teaspoon ground thyme

1 cup broccoli florets

1 cup sliced carrots

3/4 pound salmon fillet

3 teaspoons canola oil, divided use

Salt and freshly ground pepper

1 cup grape tomatoes

Combine 2 cups water, white wine, allspice, thyme, broccoli and carrots in a large saucepan. Bring to a simmer, cover and cook five minutes. Add another 1/2 cup water and salmon. Simmer gently, five minutes. Remove vegetables and salmon with a slotted spoon. Remove saucepan from heat and stir in 1 teaspoon canola oil and add salt and pepper to taste. Spoon sauce over salmon and vegetables.

Add 2 remaining teaspoons canola oil to the same saucepan along with grape tomatoes. Saute two minutes. Sprinkle with salt and pepper to taste. Arrange around salmon and vegetables. Makes 2 servings.

Per serving: 413 calories (38 percent from fat), 17.5 g fat (2.7 g saturated, 8.0 g monounsaturated), 78 mg cholesterol, 39.5 g protein, 14.5 g carbohydrates, 4.3 g fiber, 140 mg sodium.

THE WICHITA EAGLE – March 6, 2013