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Together, they provide the perfect complement to wild Salmon.
If you use chicken or vegetable broth in place of water to poach the Salmon, choose low-sodium varieties without MSG or its many aliases. (For a list of the guises under which MSG hides, see “MSG Linked to Obesity in Landmark Study”.)
Poached Salmon with Greens and Mustard Sauce
2 skinless wild Alaskan Salmon fillet portions
Chicken or vegetable broth (optional)
2 tablespoons tarragon, chopped
2 tablespoons flat-leaf parsley, chopped
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons organic extra virgin olive oil
Watercress (or spinach)
Red or new potatoes (optional)
- Bring a shallow pan of water or low-sodium chicken broth to a simmer.
- Add the Salmon to the pan, cover and cook for 7‒8 minutes, until just opaque in the center.
- Place all other ingredients in a small food processor and blend until smooth (if it's too thick, add a splash of water or broth).
- Lift the Salmon out of the water and drain.
- Serve the Salmon with potatoes, watercress and the sauce—and perhaps red or new potatoes (in season), cooked to your liking.
Nutrients per serving (excluding potatoes and watercress): 362 calories, protein 29 g, carbohydrate 1 g, fat 26.9 g, saturated fat 4.6 g, fiber 0.3 g, sodium 0.55 g.