Tuesday, February 23, 2021.
Eating as I write! Love to share the foods I make when it all comes together. Here goes:
1. Poaching broth:
1/2 tsp Better Than Bouillon (roasted Chicken)
one pint of filtered water – or you can use low sodium organic chicken broth
1/2 tsp powdered Dill or a sprig of fresh
1 1/2 tsp. desiccated garlic (I get mine from nuts.com)
rosemary and chives to taste
1 tsp. of butter
olive oil
2. Fresh salmon – about a half pound or a little less (for one).
Use a very low flame or 2 1/2 on an electric stove (like mine). While the salmon is poaching, prepare the salad/antipasto that goes on the bottom of the serving bowl.
- Baby spinach leaves – not too much. Small handful.
- Olive oil
- 1 clove of garlic – slice it up w/a razor ala GoodFellows or just use a regular knife.
- 1 tsp. of Walnut Meal (nuts.com)
- 2 tsps. of Nutritional Yeast (I use NOW brand).
- Several artichoke hearts quarters
- 5-6 green olives w/pimento (I like Goya)
- 1 stalk fresh, organic celery (chop it up)
- 1/4 tsp powdered org. Kale (you can use reg. leaf)
- 1/2 tsp powdered org. Broccoli (you can use florets)
- Grated Parmesan to taste
- Pepper to taste
Directions:
Poach the fish until it flakes, or looks, ‘eat me’. While it cooks, fix up the salad/antipasto.
Put the salmon on top, spoon some of the poaching broth over it. A squirt of brown mustard (your choice) works well.
Enjoy! A few Miller Lites are always good. Always good!
I poured the excess broth in a coffee mug and am enjoying that right now.