Normally I like to pan-sear or broil salmon, but a lot of my clients have asked for a different way to approach fish. Poaching salmon is the answer. It’s a great way to enjoy a fillet without having to endure a lot of cooking smells. Most people associate poaching with eggs, and the concept is the same here. By briefly dunking the fillet in a simmering liquid, it quickly becomes moist and tender. Poaching isn’t boiling, and thank goodness, because that kind of long immersion is a sure way to give fish the consistency of a hockey puck. Here, the poaching liquid is Magic Mineral Broth, which infuses the salmon with even more nutrients—and more yum. Moroccan Pesto is a snazzy topping for this dish, but the possibilities are endless. See the variations below for a few more suggestions.

　　

Ingredients

serves 4

　　Juice of 1 lemon

　　1/2 teaspoon sea salt

　　4 4-ounce salmon fillets, pinbones removed

　　4 cups Magic Mineral Broth (page 54)

　　Moroccan Pesto (page 186), for serving

　　

Step 1

Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly. Marinate in the refrigerator for 20 minutes.

　　

Step 2

In a large straight-sided sauté 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. 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 127°F.

　　

Step 3

Garnish each with a generous dollop of Moroccan Pesto and serve immediately.

　　

variation

Step 4

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).

　　

rebecca’s notes

Step 5

Usually it’s best to buy your fish the same day you’re preparing it. However, life doesn’t always work that way. 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. It should hold for an extra two days. Put a note on the fridge to remind you that the fish is there. You know that old saying, “Out of sight, out of mind.”

　　

storage

Step 6

Store in an airtight container in the refrigerator for 2 days.

　　

nutrition information

Step 7

(per serving)

　　

Step 8

Calories: 245

　　

Step 9

Total Fat: 10.9g (1.7g saturated, 4.9g monounsaturated)

　　

Step 10

Carbohydrates: 12g

　　

Step 11

Protein: 24g

　　

Step 12

Fiber: 2g

　　

Step 13

Sodium: 530mg

　　

WHO KNEW? One Fish, Two Fish, Right Fish, Great Fish!

Step 14

Are you wondering which fish cancer experts like in terms of beneficial nutritional content? Integrative oncologist Donald Abrams, an ardent foodie, suggests the following: “I like fish from deep, cold water. Salmon, albacore tuna, black cod, herring, mackerel, sardines—those are all rich in omega-3 fatty acids.”

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.