Here’s a quick and healthy recipe for a salmon salad. Poaching is a great way to prepare poultry or fish if you want to save some calories. And, it’s a really easy cooking method – always a plus!
Poached salmon recipe
2/3 cup chicken or vegetable stock
1 clove garlic, sliced
2 shallot bulbs, sliced (can use onion)
1 lemon, cut in half
1 salmon filet (season as desired)
*salmon recipe from Tracy Anderson 30-Day Method
Combine stock, garlic, shallots and lemon in saucepan. Once boiling, reduce heat and simmer for 10 minutes. Add salmon, cover and simmer about 6 minutes or until fish is opaque. Remove salmon from pan.
1 to 1 ½ cups spinach
½ to 1 cup kale
1 Roma tomato, diced
1/3 cucumber, diced
1 poached salmon filet
I often use extra virgin olive oil and balsamic vinegar because it’s quick. My sister found a recipe for a dressing that sounded good. I didn’t have poppy seeds or sesame seeds like it called for, but followed the recipe as closely as I could, and I really liked it on this salad! Here’s the link: