4 (5-ounces each) skinless, boneless salmon steaks
2 pinches of saffron threads, crumbled
1 lemon, sliced
2 bay leaves
1 tablespoon black peppercorns
2 tablespoons fresh dill
Zest and juice of a lemon
Pinch of salt
In a large straight-sided saucepan, combine saffron, lemon, bay leaves, peppercorns, salt and enough water to come halfway up pan.
Bring water to a boil over high heat, then reduce to medium-low. Gently simmer ingredients for five minutes.
Carefully add salmon to pan in one layer. Adjust heat so the poaching liquid shows movement but isn’t bubbling. Cook uncovered until salmon is firm and just cooked through, about 10 minutes.
Use a slotted spatula and remove salmon from liquid and let drain. Place on a stack of paper towels for a few minutes.
Transfer each to a plate and garnish with fresh dill and black pepper to taste and serve.
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