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Poached Salmon

1 1/2 pounds salmon, skin on

3 shallots

1 TBSP olive oil or vegetable oil

1 lemon

1 1/2 cups water or vegetable broth

2 TBSP Spice by Rachel Sweet SWEET FENNEL MIX

Rinse the shallots and peel off the papery outer skin. Cut into rings and set aside. Cut the fish into equal pieces (approximately 4 to 5 inches wide). Keep the skin on for added flavor and to keep the salmon together easier when removing from the pan later. Sprinkle the 2 tablespoons of SWEET FENNEL MIX over the salmon and set aside.

Heat the oil in a large frying pan or sauce pan on medium heat. Add the shallots and cook for 5 minutes. Cut the lemon in half and squeeze over the shallots. Add the broth of water and bring to a boil. Turn the heat down to that the liquid simmers and add the salmon with the skin side up. The liquid should just cover the skin but if it doesn't, add more water or broth. Cook for 10 minutes and then remove the salmon. spoon the broth and shallots over and serve hot with a side of veggies or a grain.



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