Tuesday, August 26, 2014

Body Beast Recipe: Poached Salmon with Vegetables

I could go ON and ON about how good each recipe is that I've tried in the Body Beast manual...but instead, I'll just share it with you.

This is one that was full of flavor, and very easy to prepare and cook.

Poached Salmon with Vegetables: Makes 1 serving

What you need:
1. 1 6 ounce filet wild Alaskan Salmon
2. 1/2 tsp. sea salt
3. 1/4 tsp. ground black pepper
4. 2 tsp. extra virgin olive oil
5. 1/2 medium carrot, thinly sliced
6. 1/2 medium zucchini, thinly sliced
7. 1/4 small onion, thinly sliced
8. 1/2 tsp. chopped fresh garlic
9. 1/2 cup water
10. 2 tbsp. dry white wine
11. 1 tbsp. fresh lemon juice
12. 1/2 tsp. dried dill
13. Lemon slices (for garnish, optional)

Instructions:

1. Season salmon with salt and pepper; set aside
2. Heat oil in large nonstick skillet over medium-high heat.  Add carrot, zucchini, onion, and garlic.  Cook, stirring frequently, for 2 minutes, or until vegetables are tender-crisp.  Remove vegetables; place on large platter and keep warm.
3. Add water, wine, lemon juice, and dill to skillet and cook, stirring frequently until liquid boils.  Reduce heat to medium
4. Add seasoned salmon; cover and poach for 8 minutes, or until salmon flakes easily when tested with a fork.
5. Remove salmon from heat and place on vegetables.  Pour pan juices over salmon; garnish with lemon.


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