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Poached Salmon

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 10 mins
Cook time 10 mins
Yield Makes 6 servings

Ingredients

  • 8 garlic cloves, divided
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 1/2 teaspoon salt
  • 3 tablespoons extra virgin olive oil
  • 1/2 bunch fresh parsley
  • 3 lemons, sliced
  • 6 (6-oz.) 1-inch-thick salmon fillets
  • Garnish: lemon slices

Nutrition Information

  • calories 282
  • caloriesfromfat 0.0 %
  • fat 13.4 g
  • satfat 2 g
  • monofat 7.1 g
  • polyfat 3.2 g
  • protein 37.1 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • cholesterol 97 mg
  • iron 1.7 mg
  • sodium 320 mg
  • calcium 33 mg

How to Make It

  1. Process 2 garlic cloves, 1/2 cup parsley leaves, 1/4 cup mint leaves, and 1/2 tsp. salt in a food processor until smooth, stopping to scrape down sides as needed. With processor running, pour oil through food chute in a slow, steady stream, processing until smooth.

  2. Smash remaining 6 garlic cloves, using flat side of a knife.

  3. Pour water to a depth of 2 1/2 inches into a large skillet over medium-high heat. Add smashed garlic, 1/2 bunch fresh parsley, and lemon slices; bring to a boil. Add salmon fillets; return liquid to a boil, reduce heat to low, and simmer 7 to 10 minutes or until fish flakes with a fork. Remove salmon from skillet; discard liquid in skillet. Serve salmon with garlic-parsley mixture. Garnish, if desired.