Lemon-ginger poached Salmon
- Rinse de-boned salmon fillets (skin on) and pat dry.
- Quarter a lemon (take the seeds out)
- Rub the salmon with olive oil, season with a pinch of sea salt and cracked pepper and squeeze lemon juice on them and set aside.
- Make a strong cup of ginger tea. I use the Yogi brand ginger tea bags or you can shave some ginger slices into hot water and let it steep.
- Heat a skillet and add a small amount of olive oil to season the pan and let it warm up.
- When hot, pour in the ginger tea and put the salmon in the pan (skin side down) and throw in the lemon wedges.
- Cover and let the salmon poach for 3-5 minutes (we like our salmon slightly pink) and remove from the heat when it is just slightly less done than you like it. The internal heat will finish it off.
Serve with the lemon wedges. If you want a sauce, use arrowroot or corn starch to thicken the liquid in the pan.
I belatedly realized that I should have made the gluten free Lemon Ginger Bars I had seen a few weeks ago on the Gluten Free Girl's website because they would have been a great compliment to the meal. Instead we the gluten free Dark Chocolate Peanut Butter cups from Trader Joe's to cap off our Saint Patrick's Day meal.
What do you like to do with lemon?