Prep 15 mins
Cook 15 mins
This is another wonderful and healthy dish from Dr.Andrew Weil. No more words are needed, just try his fish.
- 12 ounces salmon fillets (6oz per person)
- 1 carrot, sliced
- 1 small onion, sliced
- 1 stalk celery, sliced
- 2 lemon slices
- 6 bay leaves (Turkish or, 1/2 of a California bay leaf)
- 1 cup dry white wine
- 1⁄2 lemon, juice of
- 3 sprigs parsley
- salt, to taste
- Cut salmon into individual portions. Place in a large skillet, the carrot, onion, celery, lemon slices, parsley and bay leaves.
- Add fish, cold water to cover, salt, wine and lemon juice.
- Bring water to a boil, uncovered.
- Lower heat to a simmer and let fish cook for 5 minutes.
- Turn off the heat and leave fish undisturbed for 10 minutes. Then remove carefully to a serving platter.
- Th salmon will be perfectly done. Serve it hot or cold.
I made this tonight for my husband's dinner. (I'm allergic.) He loved it and gave it the five star rating. I covered the salmon for the last 10 minutes that you let it rest, before I realized that the directions didn't say to cover it. It was fine. In fact, I can't see how it would cook through if it wasn't covered. I'm very new when it comes to cooking fish and loved how easy this was to make. Thank you, HappyHarry #2.
I love how on 'Zaar in December all the reviews are cookies and decadence, and then in January people suddenly start reviewing health food! This recipe is very easy and tasty, and it smells yummy and clean while it's cooking. Mine was a little bland, but I think I under salted it. I imagine it would be even better with some tzaziki sauce spooned on top. I served mine with some roasted broccoli- a simple, tasty, and healthy meal.
Delicious! I served this with a Swedish Dill sauce - what a wonderful flavor and good for you too! I'll use this again and again.