This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I know a place where the wild thyme blows, where oxlips and the nodding violet grows." -William Shakespeare
Poached salmon makes a great summer lunch or picnic dinner. Chill well and top with a light vinaigrette and you have the perfect meal.
Servings: 2 | Serving size: 4 ounces salmon with vinaigrette
Cooking Time: 30 Minutes
This recipe can easily be multiplied. This recipe makes very good leftovers and the poached salmon will keep well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
Serve with Quinoa with Peas or Quinoa with Peas - Low Sodium Version or Onion Risotto or Buttered Rice with Leeks
Serve with Zucchini Salad or Spinach Salad with Bacon Dressing
Place a large skillet over high heat.
Add the water and vinegar.
As the water begins to come to a boil, reduce the heat to medium and add the salmon.
Poach the salmon for about 8 to 12 minutes, until just firm.
Remove the salmon from the pan and drain on a paper towel.
When ready to serve, place the olive oil, lemon juice, mustard, salt, thyme leaves, and honey in a small bowl.
Whisk until blended and serve on top of the chilled poached salmon.
Serving size: 4 ounces salmon with vinaigrette
Amount Per Serving
|Calories 232||Calories from Fat 127|
|% Daily Value|
|Total Fat 14g||23%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 2g||2%|
|Dietary Fiber <1g||1%|
|Vitamin A 0%||Vitamin C 12%|
|Calcium 0%||Iron 4%|
|Vitamin K 4 mcg||Potassium 580 mg|
|Magnesium 35 mg|