- 1/2 pound of salmon
- 2 shallots
- 1/4 cup fresh dill
- Tbsp fresh, minced parsley
- 1/4 cup white wine
- A squeeze of fresh lemon
- 1 pound thin asparagus spears
- 2 Tbsp minced garlic
- 1/4 cup olive oil
- 1 Tbsp minced parsley
- A pinch of Old Bay seasoning
- Nature’s Promise Olive Oil Spray
- 2 Tbsp freshly grated Parmesan
Items that you will need:
- A medium size cooking pot with cover
- A baking pan
- Pour 1/2 cup water & 1/4 cup white wine into a medium size cooking pot.
- Chop 2 shallots & 1/4 cup fresh dill.
- Mince a Tbsp fresh parsley.
- Place the shallots, dill, & parsley into the medium size cooking pot & bring to a boil.
- Once boiling, lower flame or temperature to low, to allow to simmer.
- Place the 1/2 pound of Salmon on the bed of simmering shallots, dill, parsley, water, & white wine.
- Cover the pot, and allow to poach for 15-18 minutes depending on the thickness of the filet, allowing the Salmon to cook gently & absorb the aromatics & flavors. Poaching usually requires the filet to be completely submerged, but this is a technique called “shallow poaching.”
- Place the Salmon on a plate, squeeze some fresh lemon over it, & serve with the roasted asparagus recipe below.
- Spray a baking pan with Nature’s Promise olive oil spray.
- Lightly & evenly coat the 1 pound of thin asparagus spears with a mixture of 1/4 cup olive oil, 2 Tbsp minced garlic, 1 Tbsp minced parsley, & a pinch of Old Bay seasoning.
- Preheat oven to 400 degrees.
- Line the asparagus spears on the baking pan. (Optional: Parchment paper may be used for this step for better roasting.)
- Roast for 10 minutes, or until the asparagus is bright green. (Do not overcook.)
- Sprinkle 2 Tbsp freshly grated Parmesan over asparagus, & serve with the Poached Salmon recipe above.
Portions: Women: 3 oz. Salmon filet & 1 cup asparagus/ Men: 6 oz. Salmon filet & 1 cup asparagus. To have this recipe as a Meal 2 or 3 on the Remedy Recipes format, simply add a carbohydrate such as brown rice. If it is to be used for Meal 4, you may add a side salad.
The “Shallow Poaching” technique really captures the flavors of the herbs that it is poached with. The Salmon cooks perfectly, and is truly delicious. Another great thing about poaching the fish, is that it does not have a fishy aroma when cooking. It’s a great recipe as we begin Lent, and can be applied to any filet. We hope that you enjoy it.
Mangiare, Piaccia! Eat, Enjoy!