Pickle juice makes a nice poaching liquid, but I’ve found that pickling spices without the vinegar are even better for poaching fish, especially salmon. You can make your own spice mix or you can buy prepackaged pickling salts. I top this poached salmon with my Pecan and Sundried Tomato Tapenade and my Mock Sour Cream. It can be served hot or cold.
BENEFITS: Salmon is an excellent source of heart-healthy Omega-3 fatty acids, which can also help improve cognition. Omega-3s beautify your skin by reducing inflammation and enhancing the skin’s ability to retain moisture.
1. In a deep skillet, bring the water and pickling spices to a boil over medium heat.
2. Add the salmon, skin-side down, and poach for 20 minutes or until cooked through.
3. Spread a spoonful of Mock Sour Cream on each plate, lay a portion of the poached salmon on it, and top with a spoonful or two of Pecan and Sundried Tomato Tapenade.
Chef’s Note: To make your own pickling spices, mix 3 tsp. dried dill, 1 tsp. salt or salt substitute, 1 tsp. mustard seeds, 1 tsp. fennel seeds, and 1/2 tsp. ground peppercorns. You can use smaller salmon fillets, but they will cook faster, so check them after 10 minutes.