While many people are scared of fish because it can be difficult to cook correctly, poaching is one of the more approachable methods for perfectly juicy salmon, and the warm broccoli pesto salad is a great accompanying dish.

POACHED SALMON AND BROCCOLI PESTO SALAD

Category: Dinner Calorie Count: 462 Macronutrient ratio: Carb-induced calories—6% Protein: 37 grams Carbohydrates: 7 grams Total Fat: 31 grams

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Prep Time 15

Cook Time 15

Total Time 30

Servings 4

Ingredients

Broccoli Pesto Salad

1/2 head cauliflower
1 head broccoli
1 cup cabbage shredded
2 tablespoons capers drained
1/4 cup olives pitted
1/4 cup Kale Avocado Pesto separate recipe
2 tablespoons olive oil
salt to taste
pepper to taste

Poached Salmon

1/2 cup chicken stock or substitute with vegetable stock
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1 onion chopped
1 clove garlic minced
1 bunch dill freshly chopped
1 bunch parsley freshly chopped
4 fillets salmon
salt to taste
pepper to taste
2 tablespoons olive oil

Instructions

Start on the salad by cutting the cauliflower and broccoli into bite-sized florets; place the cauliflower in a steamer and cook 2 minutes before adding the broccoli for another 4 minutes until the vegetables are cooked, but still a little crisp. Remove from heat and take off the lid, placing the cabbage into a mixing bowl.
In the mixing bowl, add capers, olives, pesto, and olive oil to the cauliflower and broccoli. Season with salt and pepper to taste, mix well, and set aside.
To poach your salmon, heat the chicken stock, lemon juice, vinegar, onion, garlic, dill, and parsley in a large pan over medium heat. Season the salmon fillets with salt and pepper, then—when the liquid is simmering—add the salmon, covering with a lid. Reduce your heat to medium-low and cook 7-10 minutes, using a slotted spoon to transfer your salmon to serving plates.
On the serving plates, drizzle your salmon with olive oil, serving with the prepared broccoli pesto salad. Either discard the poaching liquid or save for future use.