Health, Uncategorized

Day 27: Piquant Poached Salmon with Veggies

Worst feeling ever when you realize you’ve ruined your overnight oats. Well there goes breakfast! Not going to lie, I still ate it. First, I realized I forgot to add the chia seeds, so it was rather runny. Second, my fresh oats, bought a week and a half ago at the farmer’s market, have gone bad. Well, bad enough that they are not good for overnight oats. Perhaps they will be ok for toasting for granola, or cooked for traditional oatmeal. It tasted very yeasty.

For lunch I made a wrap with half a leftover bbq chicken breast (sliced), some romain lettuce (fresh from MIL’s garden), leftover lentil and cauliflower taco filling, sliced avocado and diced cherry tomatoes. I spread some hummus on the homemade whole wheat tortilla before wrapping it all up.
I may be biased, but it was delicious!

For dinner my husband brought home salmon, courtesy of my MIL (thank you!). I have a go to recipe for poached salmon I’ve been using for years. It’s from The Best of Bridge series cookbooks. I can’t seem to find the original recipe from them online but it’s in the “That’s Trump” book. Anyways, I changed some stuff around so here’s my recipe:

Poached Salmon with Piquant Sauce and Veggies
(Serves 2)


For the salmon:
1/2lb salmon filet, bones and skin removed
1/2 lemon, sliced (reserve the zest)
1 tsp chicken bullion (I didn’t have any but found a box of Lipton chicken noodle soup mix in the cupboard. I just sorted out the noodles from the soup base and used that)

For the sauce:
3 tbsp mayonnaise (you could sub plain Greek yogurt and I think that would taste just as good and maybe even more healthy and clean. I used Hellmann’s)
2 tbsp Dijon (I used peppercorn Dijon)
1 tsp dried dill
Zest from lemon

First boil 3 cups of water in a large to medium pan. Add the lemons and bouillon and simmer for 5 minutes with the lid on. Add salmon fillet and poach on low for 8 minutes (until flakey). While that’s going on you can whip up be sauce by throwing it all in a bowl and mixing it. The recipe in the book calls for capers and their juice but I didn’t have any. So add a tsp, chopped capers and a tsp of juice, if you want, but it’s not necessary.

For sides, I boiled some fresh farmer’s market carrots in some water with chicken bullion (Lipton soup mix) until tender and sautéed some spinach, red pepper and cherry tomatoes in some butter (not margarine) with a pinch of salt and pepper. This was the final product:

20140710-221744-80264969.jpgIt received rave reviews. Well one to be exact. Two, if you count myself, which I don’t because of course I like it: I’ve been making it for years! Try it and tell me what you think.


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