Normally I like to pan-sear or broil salmon, but a lot of my clients have asked for a different way to approach fish. Poaching salmon is the answer. It’s a great way to enjoy a fillet without having to endure a lot of cooking smells. Most people associate poaching with eggs, and the concept is the same here. By briefly dunking the fillet in a simmering liquid, it quickly becomes moist and tender. Poaching isn’t boiling, and thank goodness, because that kind of long immersion is a sure way to give fish the consistency of a hockey puck. Here, the poaching liquid is Magic Mineral Broth, which infuses the salmon with even more nutrients—and more yum. Moroccan Pesto is a snazzy topping for this dish, but the possibilities are endless. See the variations below for a few more suggestions.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly. Marinate in the refrigerator for 20 minutes.
Step 2
In a large straight-sided sauté pan or a low-sided pot just wide enough to hold the salmon in a single layer, bring the broth to a slow boil over medium heat. Slide the salmon into the broth and poach for 7 to 9 minutes, just until the fish is tender and an instant-read thermometer inserted into the center of each fillet registers 127°F.
Step 3
Garnish each with a generous dollop of Moroccan Pesto and serve immediately.
variation
Step 4
There are many toppings you can dollop on poached salmon, including Basil Lemon Drizzle (page 177), Olive and Caper Relish (page 186), and Parsley Basil Drizzle (page 187).
rebecca’s notes
Step 5
Usually it’s best to buy your fish the same day you’re preparing it. However, life doesn’t always work that way. If you must store the fish longer, put it in a resealable plastic bag in the coldest part of your refrigerator, which is usually the back of the bottom shelf. It should hold for an extra two days. Put a note on the fridge to remind you that the fish is there. You know that old saying, “Out of sight, out of mind.”
storage
Step 6
Store in an airtight container in the refrigerator for 2 days.
nutrition information
Step 7
(per serving)
Step 8
Calories: 245
Step 9
Total Fat: 10.9g (1.7g saturated, 4.9g monounsaturated)
Step 10
Carbohydrates: 12g
Step 11
Protein: 24g
Step 12
Fiber: 2g
Step 13
Sodium: 530mg
WHO KNEW? One Fish, Two Fish, Right Fish, Great Fish!
Step 14
Are you wondering which fish cancer experts like in terms of beneficial nutritional content? Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: “I like fish from deep, cold water. Salmon, albacore tuna, black cod, herring, mackerel, sardines—those are all rich in omega-3 fatty acids.”
