This recipe is from Dr. Andrew Weil’s book, 8 Weeks to Optimum Health. When I made this I used too small a pan to take all the vegetables and the salmon, so the tops of my salmon were not covered in liquid; this worked for us because DH is a sashimi connoisseur so he went for the least done piece. I also was surprised to discard the vegetables! I nibbled on the delicious carrot slices, though! And yes, this is an easy dish and the salmon came out just great! 🙂
Ingredients: [‘salmon fillets’, ‘carrot’, ‘onion’, ‘celery’, ‘lemons’, ‘parsley’, ‘bay leaves’, ‘salt’, ‘dry white wine’, ‘lemon’]
Quantity of Ingredients: [“4 salmon fillets (6 ounces per person)”,”1 carrot, sliced “,”1 small onion, sliced “,”1 stalk celery, sliced “,”2 slices lemons”,”3 sprigs parsley”,”6 bay leaves (Turkish if possible)”,” salt”,”1 cup dry white wine”,”1/2 lemon, juiced (i.e., juice of 1/2 lemon)”]
Number of Servings: 4
Steps: [‘Place carrot, onion, celery, lemon, parsley, and bay leaves (if using California bay leaves, just use half a large leaf) in saucepan.’, ‘Top vegetables with the fish, cold water to cover, salt to taste, the wine, and the lemon juice. Bring the pot to a boil leaving it uncovered.’, ‘Adjust heat to simmer and cook 5 minutes.’, ‘Turn off heat and without stirring, allow to rest 10 minutes.’, ‘Carefully remove to a serving platter; the salmon will be perfectly done. It is delicious served either hot or cold.’]