White wine and marmalade make a savory poaching sauce for skinless salmon fillets. Served with crisp, sautéed fresh vegetables and sprinkled with chopped parsley these fillets are elegant and satisfying.

Poached Salmon with Vegetables

1 tablespoon olive oil
2 medium zucchini, cut into long, thin strips
2 medium carrots, peeled and cut into long, thin strips
1/2 cup (about 2 large) shallots, thinly sliced
2 cloves garlic, finely chopped
1/2 cup dry white wine or orange juice
1/2 cup water
3 tablespoons orange marmalade
1 teaspoon chicken base or instant bouillon granules
1/2 teaspoon ground white pepper
4 (4-ounce) skinless salmon fillets
1 tablespoon butter or margarine
2 tablespoons chopped fresh flat-leaf parsley

1. Heat oil in large, nonstick skillet. Add zucchini, carrots, shallots and garlic; cook, stirring frequently, until vegetables are crisp-tender. Remove vegetables to large platter; keep warm.
2. Boil wine, water, marmalade, bouillon and pepper in skillet. Reduce heat to medium. Add salmon; cover. Poach for 8 to 10 minutes or until salmon flakes easily when tested with a fork. Remove salmon to platter with vegetables; keep warm.
3. Add butter to cooking liquid; reduce heat to medium-low. Cook, stirring occasionally, until liquid has thickened slightly. Pour sauce over salmon and vegetables. Sprinkle with parsley.

Makes 4 servings.