*coughwheezehack* A history of ear infections should have schooled me that when I swim I need to immediately take care of my ears afterward. You would think, right? Except that I am lazy. Extremely lazy. If my health isn’t LIFE OR DEATH! I tend to let “little things” like ears slide. So now I am paying for it with a summer cold.
As chicken soup can only go so far, there are other, healthier meals to turn to to build up the white blood cells (which I rather desperately need right now) and give my system a nice boost. Salmon is probably the best meat protein for the job.
I didn’t always like salmon (cooked, because I love salmon sashimi) – in fact, I downright avoided it like the plague – but now that I have perfected a simple way of cooking it, I positively love it!
POACHED SALMON
Season fresh salmon fillet with a pinch of sea salt
In a deep pan or Dutch oven add:
2 c. white wine
2 c. water
1 coarsely chopped shallot (alt: onion)
garlic (and lots of it)
chopped carrots (alt: 5-10 baby carrots)
3 bay leaves
2 sprigs of fresh rosemary
5-10 leaves of fresh sage
pinch of sea salt
Optional: slice or two of lemon, fresh dill
Bring all of this to a nice boil, reduce heat to simmer and add your salmon fillets, fish side facing up.
Cover pan, simmer until salmon is cooked through – about 5-15 minutes, depending on the thickness of the salmon.
Once done, plate up and sprinkle fish with freshly diced chives. You can eat the carrots, too! I also served this with roasted asparagus and mushrooms.
NOTES: I recommend thick cuts of salmon for poaching because it cooks incredibly quick and is easily overcooked. Plus, it’s a meaty, tasty fish that’s good for you.
If you don’t like to eat salmon plain, here is a quick and simple sauce for dipping:
DILL & CHIVE SAUCE:
2 TBS plain yogurt (alt: sour cream)
diced fresh chives
sprinkling of dill (I use dried)
squeeze of lemon juice
Mix it all up and use as a dipping sauce or spread on salmon directly.
