Poached Salmon with Potatoes and Red Onion

After a week of eating like a queen with Thanksgiving and all, I thought it was time to lighten it up.  Perusing through the Martha Stewart Everyday magazine, I spotted a recipe that looked to be on the healthful side, with salmon, potatoes and red onions that were poached.  "Simmering food in a liquid other than oil," poaching is a great alternative when trying to eat healthier and is a great way to prepare virtually any food.  You might be most familiar with poached eggs, but I'm telling you...poached salmon is just as delicious.

What I loved about this recipe is that it was a one pot wonder - all the ingredients cooking in the same dish, all the flavors mixing about, producing all sorts of amazing smells.  The potatoes and onions were cooked in a low-sodium chicken broth to give it more flavor, and the fish was then placed on top during the last 7-9 minutes.  You can surely substitute the salmon with tilapia, skate wing or any fish of your choice.  The possibilities are great!

Salmon with Potatoes and Red Onion

Ingredients (serves 4)

2 tsp extra virgin olive oil
2 small red onions, quartered, leaving root ends intact
Coarse salt and ground pepper
1 lb small potatoes, halved
1 1/2 cups low-sodium chicken broth
8 sprigs of thyme
4 skinless salmon fillets

Directions:
In a large skillet, heat oil over medium-high.  Add onions and season with salt and pepper.  Cook until onions are golden brown, 4 minutes, turning once.  Add potatoes, broth and 4 sprigs of thyme and bring to a boil.  Reduce to a simmer and cover.  Cook until potatoes are just tender when pierced with a knife, about 20 minutes.

Season each fillet with salt and pepper and top with 1 sprig of thyme.  Place salmon on top of the potatoes.  Cover and cook until salmon is opaque throughout, 7-9 minutes.  Serve salmon with potatoes, onions and cooking liquid.