Recipe information
Yield
makes 4
Ingredients
2 medium carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, halved
1/2 lemon, thinly sliced
Coarse salt
6 cups water
4 skinless salmon fillets (each about 6 ounces and 1 inch thick)
Preparation
Step 1
In a large, deep straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and the water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
Step 2
Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). Reduce to a bare simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). With a wide slotted spatula, remove salmon from liquid. (Salmon can be refrigerated, covered, up to 3 days; let cool completely before storing.)
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 277
Step 5
Fat: 12.3g (1.9g Saturated Fat)
Step 6
Protein: 38.5g
Step 7
Carbohydrates: 0.5g
Step 8
Fiber: 0g
