Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"I know a place where the wild thyme blows, where oxlips and the nodding violet grows." -William Shakespeare
Poached salmon makes a great summer lunch or picnic dinner. Chill well and top with a light vinaigrette and you have the perfect meal.
Servings: 2 | Serving size: 4 ounces salmon with vinaigrette
Cooking Time: 30 Minutes
This recipe can easily be multiplied. This recipe makes very good leftovers and the poached salmon will keep well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.
Serve with Quinoa with Peas or Quinoa with Peas - Low Sodium Version or Onion Risotto or Buttered Rice with Leeks
AND
Serve with Zucchini Salad or Spinach Salad with Bacon Dressing
Place a large skillet over high heat.
Add the water and vinegar.
As the water begins to come to a boil, reduce the heat to medium and add the salmon.
Poach the salmon for about 8 to 12 minutes, until just firm.
Remove the salmon from the pan and drain on a paper towel.
Chill.
When ready to serve, place the olive oil, lemon juice, mustard, salt, thyme leaves, and honey in a small bowl.
Whisk until blended and serve on top of the chilled poached salmon.
Nutrition Facts
Serving size: 4 ounces salmon with vinaigrette
Servings: 2
Amount Per Serving
Calories 232 | Calories from Fat 127 |
% Daily Value |
Total Fat 14g | 23% |
Saturated Fat 2g | 8% |
Monounsaturated Fat 7g | |
Trans Fat 0g | |
Cholesterol 62mg | 20% |
Sodium 223mg | 11% |
Total Carbohydrates 2g | 2% |
Dietary Fiber <1g | 1% |
Sugars 1g | |
Protein 22g |
Vitamin A 0% | Vitamin C 12% |
Calcium 0% | Iron 4% |
Vitamin K 4 mcg | Potassium 580 mg |
Magnesium 35 mg |