As you probably already know salmon has so many health benefits. It is a great source of vitamin B12, vitamin D, and selenium. It also contains omega-3 fatty acids, protein, vitamin B6 and more. My Fresh Herb Poached Salmon is on of my favorite ways to prepare it and the leftovers are amazing since the salmon is so moist from poaching it works well on salads, in tacos or in my Dill Salmon Quinoa Cakes…recipe coming soon!
This recipe does call for white wine but you can also use broth or even water to keep it Paleo and Whole30 compliant. I add a few fresh herbs, you can always use dry just maybe add a little less. I usually choose a tail piece of salmon because there are little to no bones as you get to the tail of the fish and I am usually feeding little ones.
Ingredients:
- 1.5 lb piece of salmon ( I prefer a tail piece with skin on)
- 1 tbsp Olive Oil
- 3 cloves fresh garlic
- 1 lemon (1/2 juiced other half thinly sliced)
- Trader Joe’s everyday seasoning about 10 grinds
- Black pepper about 5 grinds
- 1/4 tsp Herbs de Provence
- 1/8 tsp red pepper flakes (optional)
- 3 bay leaves
- Fresh dill couple sprigs for poaching and more for garnish
- Fresh thyme- 2 small sprigs
- 1 cup water or broth
- 1 cup dry white wine (I use chardonnay) or broth
Directions:
Preheat oven to 400 degrees
Place olive oil on bottom of rectangular glass dish.
Rinse salmon and place in dish.
Squeeze lemon juice over top of salmon.
Mince or finely chop garlic and lightly rub over top of salmon.
Place all herbs over top of salmon: Everyday seasoning, black pepper, herbs de Provence, red pepper flakes, bay leaves, fresh dill and thyme sprigs.
Pour the 2 cups of liquid (wine, broth, or water mixture) over top.
Cover with foil and bake about 18-20 minutes. Make a small cut into the middle to make sure it’s not still dark pink inside.
I then use a couple of spatulas to transfer to a platter remove lemon slices, fresh herbs and bay leaves and add extra fresh herbs and lemons to garnish.
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