-
1
Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly.
-
2
Marinate in the refrigerator for 20 minutes.
-
3
In a large straight-sided saute 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.
-
4
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 127F.
-
5
Garnish each with a generous dollop of Moroccan Pesto and serve immediately.
-
6
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).
-
7
Usually its best to buy your fish the same day youre preparing it.
-
8
However, life doesnt always work that way.
-
9
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.
-
10
It should hold for an extra two days.
-
11
Put a note on the fridge to remind you that the fish is there.
-
12
You know that old saying, Out of sight, out of mind.
-
13
Store in an airtight container in the refrigerator for 2 days.
-
14
(per serving)
-
15
Calories: 245
-
16
Total Fat: 10.9g (1.7g saturated, 4.9g monounsaturated)
-
17
Carbohydrates: 12g
-
18
Protein: 24g
-
19
Fiber: 2g
-
20
Sodium: 530mg
-
21
Are you wondering which fish cancer experts like in terms of beneficial nutritional content?
-
22
Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: I like fish from deep, cold water.
-
23
Salmon, albacore tuna, black cod, herring, mackerel, sardinesthose are all rich in omega-3 fatty acids.
