A beautifully poached piece of salmon is clean tasting and light. There's only one rule: Don't overcook.
In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). Using a wide slotted spatula, remove salmon from liquid.
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 100 (25%)|
|Amt Per Serving||% DV|
|Total Fat 11.1g||15 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 165.4mg||51 %|
|Sodium 243.6mg||8 %|
|Potassium 1210.5mg||32 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 5.1g|
|Protein 64.2g||92 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 397
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