Ginger-Poached Salmon With Belgian Endive

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1038
FAT
189%
CHOL
179%
SOD
19%

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Ingredients for 4 servings

5 cups chicken or fish broth

4 cups water

4 oz. ginger, peeled and cut into fine julienne

4 Tbs. (1/2 stick) unsalted butter

1 shallot, minced

Grated zest of 1 lemon

1/4 cup white wine

4 salmon steaks or fillets, each 6 oz.

Salt and freshly ground pepper, to taste

4 fresh basil leaves, slivered

2 Belgian endive, thinly sliced

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