Poached Salmon Fillets

1. 1

   In a large, deep straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and the water.

2. 2

   Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

3. 3

   Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish).

4. 4

   Reduce to a bare simmer.

5. 5

   Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets).

6. 6

   With a wide slotted spatula, remove salmon from liquid.

7. 7

   (Salmon can be refrigerated, covered, up to 3 days; let cool completely before storing.)

8. 8

   (Per Serving)

9. 9

   Calories: 277

10. 10

    Fat: 12.3g (1.9g Saturated Fat)

11. 11

    Protein: 38.5g

12. 12

    Carbohydrates: 0.5g

13. 13

    Fiber: 0g

* Per serving · 4 servings · Values may vary.