Delicious poached salmon with no added oils. Serve with steamed veggies or topped with salsa and a green salad on the side. This method of poaching salmon is from a book of recipes by David Herbert who writes for the 'Weekend Australian' newspaper.
Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.