Poached Salmon Fillets

• 2 medium carrots, cut into 1-inch pieces
• 1 celery stalk, cut into 1-inch pieces
• 1 small onion, halved
• 1/2 lemon, thinly sliced
• Coarse salt
• 6 cups water
• 4 skinless salmon fillets (each about 6 ounces and 1 inch thick)

1. In a large, deep straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 teaspoons salt, and the water.
2. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.
3. Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish).
4. Reduce to a bare simmer.
5. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets).
6. With a wide slotted spatula, remove salmon from liquid.
7. (Salmon can be refrigerated, covered, up to 3 days; let cool completely before storing.)
8. (Per Serving)
9. Calories: 277
10. Fat: 12.3g (1.9g Saturated Fat)
11. Protein: 38.5g
12. Carbohydrates: 0.5g
13. Fiber: 0g

carrots, celery stalk, onion, lemon, salt, water, salmon

Taken from www.epicurious.com/recipes/food/views/poached-salmon-fillets-387608 (may not work)