Copyright John Paul Urizar
I remember one summer being witness to poachers in the river Esk in Scotland. They pulled one salmon from the water after another and, as a vow of silence, we were given a fish to take home. Mum was delighted. She poached the salmon on the day it was caught and served it with new potatoes and salad. To this day I can still taste that meal.
In a food processor combine the parsley with the lemon juice, mustard, tea oil and pepper and process until the ingredients are well combined.
Bring a pan of water to boil and place the salmon in the water. Turn off the heat, cover and allow to sit for 10 minutes. Remove the salmon from the water with a slotted spoon and place onto 4 separate plates.
Steam the asparagus for 3 - 4 minutes.
Spoon the sauce over the salmon and asparagus and serve with small cocktail potatoes.
Note: We all know salmon is a great source of Omega 3 essential fatty acids but did you know it's also a good source of sleep promoting tryptophan.
Makes 4 servings
|Prep Time:||10 mins|
|Cooking Time:||20 mins|
|Ready in:||30 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||4.8 g|
|Total Carbohydrate||1.6 g|
|Total Protein||33.3 g|
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