Poached Salmon

I have long been a fan of Dr. Andrew Weil’s book 8 Weeks to Optimum Health. It is a great book for clean eating and gives you a week-by-week plan. I like plans. It has simple recipes for good, simple foods. I like weight loss programs that tell me what to eat and what workout to do. I haven’t used the book for weight loss, but about a dozen years ago I got it to clean up my eating and pursue healthier habits.

This book introduced me to quinoa, and I recommend the quinoa pudding, although it’s clearly more a breakfast food than a dessert. Recipes with grains have come a long way since the publication of this book in 1997.

One recipe I still go back to this book for is the poached salmon. I love the preparation and it’s quick, healthy, and foolproof.

Eating for cancer healing is not very complicated. I bought the cookbook The Cancer-Fighting Kitchen  with its promising subtitle: “Big-flavor recipes for cancer treatment and recovery.” I don’t think there’s such a thing as “big flavor” for the next four months, but I can eat good things and hope Steve gets the benefits of the flavor.

Last week I found a big piece of wild Alaska salmon at the food co-op. I usually go with teriyaki, but given my taste issues, the marinade has actually smelled kind of awful lately. And I made some glazed drumsticks Thursday, so wanted a change. And so, Andrew Weil’s poached salmon. Topped with my homemade red pepper sauce— you want big flavor, go with this. Broccoli and rice. Good to go.

Dr. Andrew Weil’s Poached Salmon

Salmon filets (6 ounces per person)
1 carrot, sliced
1 small onion, sliced
1 stalk celery, sliced
2 slices lemon
Several sprigs of parsley
6 bay leaves (Turkish, or 1/2 of a California bay leaf)
Salt to taste
1 cup dry white wine
Juice of half a lemon

1. Cut the salmon filets into individual portions if necessary.

2. Place in a large skillet the carrot, onion, sliced celery, lemon, parsley and bay leaves.

3. Add the fish, cold water to cover, salt to taste, the wine and the lemon juice. Bring the water to a boil, uncovered.

4. Adjust heat to simmer and let fish cook for 5 minutes.

5. Turn off the heat and leave fish undisturbed for 10 minutes. Then remove it carefully to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.