Dr. Andrew Weil’s Easy Poached Salmon |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe is from Dr. Andrew Weil’s book, 8 Weeks to Optimum Health. When I made this I used too small a pan to take all the vegetables and the salmon, so the tops of my salmon were not covered in liquid; this worked for us because DH is a sashimi connoisseur so he went for the least done piece. I also was surprised to discard the vegetables! I nibbled on the delicious carrot slices, though! And yes, this is an easy dish and the salmon came out just great! :) Ingredients:
4 salmon fillets (6 ounces per person) |
1 carrot, sliced |
1 small onion, sliced |
1 stalk celery, sliced |
2 slices lemons |
3 sprigs parsley |
6 bay leaves (turkish if possible) |
salt |
1 cup dry white wine |
1/2 lemon, juiced (i.e., juice of 1/2 lemon) |
Directions:
1. Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
2. Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
3. Adjust heat to simmer and cook 5 minutes.
4. Turn off heat and without stirring, allow to rest 10 minutes.
5. Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
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