Wild Salmon and Salsa Verde

Serves 4

4 wild salmon fillets 7-8 oz

1 tbsp. clarified butter, or grass-fed butter, for pan searing salmon

2 cucumbers, sliced thinly, sprinkled with a bit of fresh lemon juice.

Poaching Liquid

1 1/2 cups water, or veggie broth

1/2 cup white wine

1 tsp. sea salt

4 pepper corns

3 lemon slices

a few leaves of aromatics, dill, parsley

Salsa Verde

1 cup fresh parsley leaves, stems removed

1 shallot, minced

1/8 tsp. salt, to taste

2 tbsp. fresh lemon juice, plus zest

pinch of fresh black pepper

4 tbsp. good quality olive oil

Poaching the salmon

Fill a sauce pan with enough room to lay salmon fillets flat. Do it in batches of 2 if need be. Add all the poaching ingredients. Bring to a gentle boil. Lower the heat to a simmer. Place the salmon fillets skin side down in liquid, and poach for 5 minutes.

Gently place fillets on a plate lined with paper towels, to remove excess liquid.

Pan searing the salmon

In a non-stick pan, heat to medium- high heat. Add butter of choice. Lay the salmon skin side up, and sear for 2 -3 minutes, depending on thickness of fillets. Place the salmon in serving dishes.

Salsa Verde

In a small bowl, add chopped parsley, minced shallot, salt, lemon juice, and zest. Let sit for 5 minutes. Whisk in olive oil, and a pinch of black pepper. Taste for seasoning.

Assembly

Drizzle salsa verde over the salmon

and the cucumbers. Serve.

Laurie Richardone

is a seasonal gluten free chef

and certified health coach.

To work with Laurie, visit LaurieRichardone.com