Poached Salmon With Pine Nuts And Sun-Dried Tomatoes - cooking recipe

Ingredients

cooking spray
2 cloves garlic, minced
1/4 cup dry breadcrumbs
2 tablespoons chopped pine nuts
2 cups diced fresh tomatoes
1 cup drained and chopped sun-dried tomato
2 tablespoons grated parmesan cheese
1/4 cup chopped fresh basil
1 pinch sea salt
fresh ground pepper
1 tablespoon lemon juice
1 bay leaf
4 (3 ounce) salmon fillets

Preparation

Coat a large skillet with non-stick spray and cook the garlic over low heat for 30 seconds.
Stir in the breadcrumbs and pine nuts, tossing continuously for 2 minutes, or until lightly toasted.
Turn off the heat.
Stir in the tomatoes, cheese and basil.
Adjust seasoning to taste with sea salt and pepper.
Set aside.
Put about 4 cups of hot water, the lemon juice and bay leaf in a large skillet and bring to a boil.
Place the salmon fillets in the boiling water, reduce and heat to medium-low and simmer for 8 minutes, or until cooked through.
Add water if the fillets are not fully covered.
Drain.
Transfer the fillets to four plates and spoon 1 1/2 tablespoons of the breadcrumb mixture on top of each serving.