Perfect Poached Salmon
If you don’t like the smell of cooked fish in the house, you’ll love this recipe—poaching takes that fishy smell out of the process because the fillet is submerged in water.
Cook this in the morning then, stash in the fridge until dinner for a wonderful, cooling supper
1 small leek, white part only
About 1 & ½ cups water (enough to cover fish)
¾ cup dry white wine
Big pinch of salt
2 fresh salmon fillets, steaks or pinwheels
Place leek, water, wine and salt into a 9” sauté pan (with lid—if you don’t have a lid, use foil). Set over medium high heat, bring to a gentle simmer and cook for 2 minutes then, slip in fish, cover and continue very gently simmering for 6 minutes. Remove fish from cooking liquid and serve at once, or cover, refrigerate and serve chilled.
Homemade Lemon Mayonnaise (adapted from Picket Fence Paleo)
You’ll need a tall, narrow jar and an immersion blender for this recipe.
1 large or extra large, fresh, organic egg (the whole thing—yolk, white and all)
2-3 tsp fresh lemon juice
Big pinch kosher or sea salt
Dash of cayenne pepper
Zest of ½ lemon
1 cup very light olive oil
Carefully crack egg into a tall, narrow jar. If shell gets in, throw it out, wash the jar and begin again (the outside of the shell is where salmonella can breed). Add in lemon juice, salt, cayenne and lemon zest. Now, pour in the whole cup of oil—no need to drizzle, just get the whole thing in there. Place the immersion blender down into the jar, so that it is resting on the bottom and start blending—keep the blender at the bottom of the jar for 20 seconds, until the white mayonnaise begins to form. Once the mayo has reached up the sides of the jar, bring the blender up just a bit, but not out of the jar, to blend all the mayo.
Buh-Bam! You’ve just made, delicious healthier-than-store-bought mayo!
Keep covered and refrigerated. Stays for about three days.