Poached Salmon with Kale and Tomatoes

Easy way to prepare salmon.
Prep time: 10 Minutes; Start-to-Finish time: 20 minutes

Ingredients

• 1 cup white wine
• 1 cup water
• 2 tablespoons lemon juice
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried dill
• 4 (4 to 5 ounce) skinless salmon fillets
• 2 tablespoons olive oil
• ½ cup chopped onions
• ½ bunch kale (8 ounces), coarse stalks discarded, leaves coarsely chopped
• 4 small plum tomatoes, quartered
• salt and pepper to taste
• 2 tablespoons chopped fresh dill (optional)
• Lemon wedges (optional)

Directions

1. In a skillet, combine wine, water, lemon juice, rosemary and dried dill. Bring to a boil over high heat.
2. Reduce heat; simmer uncovered 10 minutes.
3. Add salmon; simmer gently until salmon is opaque and firm to the touch, 3 to 5 minutes.
4. Meanwhile, heat a separate deep skillet over medium-high heat. Add oil, then onions. Cook 1 minute, stirring frequently. Reduce heat to medium. Add kale.
5. Cover and cook until kale is wilted, about 3 minutes. Uncover; continue cooking kale, turning with tongs until tender, about 3 minutes.
6. Add tomatoes, salt and pepper; heat through.
7. Transfer vegetables to serving plates. Place salmon over vegetables.
8. Garnish with fresh dill and wedged lemon, if desired.

Servings/Yield: 4 servings