Prep 20 mins
Cook 20 mins
This recipe is from Dr. Andrew Weil’s book, 8 Weeks to Optimum Health. When I made this I used too small a pan to take all the vegetables and the salmon, so the tops of my salmon were not covered in liquid; this worked for us because DH is a sashimi connoisseur so he went for the least done piece. I also was surprised to discard the vegetables! I nibbled on the delicious carrot slices, though! And yes, this is an easy dish and the salmon came out just great! :)
- 4 salmon fillets (6 ounces per person)
- 1 carrot, sliced
- 1 small onion, sliced
- 1 stalk celery, sliced
- 2 slices lemons
- 3 sprigs parsley
- 6 bay leaves (Turkish if possible)
- 1 cup dry white wine
- 1⁄2 lemon, juiced (i.e., juice of 1/2 lemon)
- Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.
- Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.
- Adjust heat to simmer and cook 5 minutes.
- Turn off heat and without stirring, allow to rest 10 minutes.
- Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.
This is great and oh so easy! I didn't have any bay leaves but otherwise made as directed served with tossed salad for a very good and healthy supper. Thanks for sharing!