When I made this for dinner last Saturday, the Silver Fox proclaimed it "heaven on a plate." It's a swoon-worthy symphony of salmon fillets and veggies, all poached together in a lemon-kissed broth, and then served, if you wish, on a bed of baby kale leaves. It's a healthy dish. It's low-carb, too. And it's devastatingly delicious.
It's also one of the fastest main courses in my repertoire: 20 minutes from start to finish. Serve this easy elegance for a busy weeknight or leisurely weekend dinner, and everyone will throw diamonds at your feet.
Ready to make this mouth orgasm one-pot wonder? Here's the step-by-step recipe:
In a large(ish) pot, bring 6 cups of salted water to a boil.
While you wait for the water to boil, peel 5 carrots, and then cut them into 1-inch slices.
Also, peel and quarter a large onion...
And cut a lemon into thin slices.
Then run out to your garden, and return with 1 small stem of lovage.
No lovage for you?
Grab 3 stalks of celery, and cut them into 1-inch pieces. Lovage tastes like celery -- on steroids.
When the water reaches a boil, tip the veggies, lemon, and lovage (or celery) into the pot.
Then cover the pot, reduce the heat, and simmer the works for exactly 10 minutes.
Meanwhile...take 2 or 4 skinless salmon fillets, approximately 6 ounces each, and 1 inch thick, and dust them with kosher salt.
Using a flat spatula, lower the fillets into the simmering water, and set them atop the veggies. The water should barely cover the fillets.
Now cover the pot, and turn off the heat! Let the fillets soak in their scented sauna for exactly 5 minutes. After this time, the fish will be firm, tender, moist, and thoroughly cooked. But it will not be overcooked.
Shall we make a quick and easy topping for our fish? Here goes:
Put some crème fraîche and some minced, fresh dill a small bowl.
Then add a squirt of fresh lemon juice, and stir.
Well. I told you this sauce was both quick and easy.
For each serving, put some baby kale leaves on a plate...
And add a poached salmon fillet. Dust the fillet with some freshly-ground black pepper.
Use a slotted spoon to scoop the carrots and onions from the pot, and divide them among the plates.
Then spoon a dollop of the dilly-icious crème fraîche atop the fish. Or, just pass the bowl of crème fraîche, and let guests help themselves.
Shall we grab a bottle of chilled Sancere, and enjoy our meal outdoors in the herb garden?
Here, we can eat our fish and drink our wine in peace. That is, until Lily the Beagle comes along, and says "I'll have what you're having."
Folks, this one-pot meal takes only 20 minutes to prepare and cook. It's low in carbs, too, so you can eat, without guilt, something devilishly-decadent for dessert.
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Here's the printable:
[amd-zlrecipe-recipe:53]
Also in my kitchen:
Make Your Own Crème Fraîche
Make Your Own Butter
Chocolate Chunk Cookies with Fresh Mint
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