Poached Peppercorn Salmon | Recipe

Serves 6

Ingredients: 

1 small onion, sliced

1 medium carrot, chopped

1 celery stalk, chopped

2 bay leaves

6 whole black peppercorns

1/2 cup vegetable broth

6 salmon fillets (4 ounces each)

Salt and pepper

Instructions:

1. In a 10-inch skillet, combine onion, carrot, celery, bay leaves, peppercorns, and broth. You may need to add more broth or water to come 1 inch up side of skillet.
2. Bring to a boil; reduce heat, and simmer 15 minutes. Season salmon fillets with salt and pepper; place in skillet. Cover; simmer 5 minutes. Remove from heat; let stand until fillets are opaque, 8 to 12 minutes. Serve warm or chilled.

Bonus recipe – If you have any leftover dark leafy greens like spinach, kale, or collards, coarsely chop the leaves and place them in your hot skillet with the broth after you’ve removed the salmon.  Let them steam until wilted, about 10 minutes.  Serve as a side dish with your salmon.

For more information on The Block Center for Integrative Cancer Treatment, call (847) 230-9107 or visit BlockMD.com.