4 salmon fillets (7 oz. each), 1/2 cup dry white wine, 1 cup water, 1/2 teaspoon salt, 1 handful julienne vegetables mix (peppers, carrots, celery, zucchini), 8 asparagus spears, 1 tarragon sprig, a few rings of white onion, a few leaves of cilantro, 1 sprig parsley, the juice of 1/2 lime.
Recipe: Put all the ingredients, except salmon, in a large heavy skillet and bring to a boil. Add the salmon fillets and reduce the temperature to simmer. Cover the skillet with a lid and poach the salmon fillets for about 7 minutes or until the desired doneness. When ready, remove the onion and the fresh herbs from the broth. Share the julienne vegetables in four bowls and place the salmon fillets over them. Pour the poaching liquid over the salmon and decorate the plates with a slice of lime and a few balls of cantaloupe. You can cut the cantaloupe balls with a small butter scoop. This is a great low-calorie and low-fat recipe, full of vitamins and Omega-3.
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