Ingredients

makes 4

　　2 medium carrots, cut into 1-inch pieces

　　1 celery stalk, cut into 1-inch pieces

　　1 small onion, halved

　　1/2 lemon, thinly sliced

　　Coarse salt

　　6 cups water

　　4 skinless salmon fillets (each about 6 ounces and 1 inch thick)

　　

Step 1

In a large, deep straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and the water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

　　

Step 2

Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a bare simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). With a wide slotted spatula, remove salmon from liquid. (Salmon can be refrigerated, covered, up to 3 days; let cool completely before storing.)

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 277

　　

Step 5

Fat: 12.3g (1.9g Saturated Fat)

　　

Step 6

Protein: 38.5g

　　

Step 7

Carbohydrates: 0.5g

　　

Step 8

Fiber: 0g

　　Everyday Food: Light