Paleo for Beginners: The Guide to Getting Started by Sonoma Press

Author:Sonoma Press
Language: eng
Format: epub
Publisher: Sonoma Press
Published: 2013-01-14T05:00:00+00:00

Citrus Poached Salmon

MAKES 4 SERVINGS

You can make this fish recipe the day or evening before to enjoy for a quick lunch the next day. Salmon is valued nutritionally because it is a great source of omega-3 fatty acids, which help reduce the risk of many cardiovascular problems, improve brain health, and decrease inflammation in the joints. Purchase certified wild salmon whenever possible, and keep in mind that there are contamination issues associated with some farmed fish.

8 cups water

⅓ cup fresh lemon juice

1 small yellow onion, sliced

1 clove garlic, crushed

1 large carrot, peeled and thinly sliced

1 cup celery leaves, coarsely chopped

1 tablespoon chopped fresh thyme

1 teaspoon cracked black pepper

1 teaspoon chopped fresh dill

2 bay leaves

½ teaspoon sea salt

4 (8-ounce) salmon fillets

1. Place all the ingredients except the salmon fillets in a large pot and bring to a boil.

2. Immediately reduce the heat to low and gently simmer the liquid for about 1 hour.

3. Remove from the heat and cool the poaching liquid for about 10 minutes.

4. Strain the liquid through a fine sieve or a piece of cheesecloth into a large, wide skillet; discard the solids.

5. Place the skillet over low heat and bring the poaching liquid to a gentle simmer.

6. Carefully add the salmon fillets in one layer.

7. Cover the skillet and simmer the salmon for about 10 minutes, or until it looks opaque and is just cooked through.

8. Remove the salmon fillets carefully from the liquid and let them cool completely.

9. Serve the poached salmon with fresh sliced cucumbers or your favorite salad.

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