posted by Fred in CO 01-17-103 12:15 PM
Poached Salmon with Thyme Sauce
4 four ounce salmon fillets
1 cup chicken broth
1/4 cup chopped onion
1/8 teaspoon black pepper
1/4 teaspoon dried thyme, crushed
2 Tablespoons cold water
1 teaspoon cornstarch
1/4 cup ranch salad dressing
2 Tablespoons snipped fresh parsley
Thaw fish, if frozen. Rinse well, pat dry and set aside.
In a medium skillet, combine the broth, onion, pepper and thyme. Bring to a boil. Place the salmon fillets in the skillet. Cover, bring to a simmer and poach until the fish flakes easily with a fork. Remove fillets and transfer to a serving platter. Cover and keep warm.
For the sauce, bring the liquid in the skillet back to a boil. Boil uncovered until liquid is reduced to about 1/2 cup.
Combine water and cornstarch; add to the liquid in the skillet. Cook and stir until it is thick and bubbly. stir in the dressing and the parsley, and cook two minutes more.
Serve the fish with the sauce drizzled over it. Makes 4 servings.