Prep: 1. Juice lemons. 2. Stir juice of 1 lemon and 1/2 teaspoon of salt together, then add salmon and turn to coat thoroughly. Marinate in refrigerator for 20 minutes. 3. Make Moroccan pesto: in a food processor, blend 1 cup parsley, cilantro, mint, ground cumin, paprika, 1 chopped clove garlic, olive oil, juice of 1 lemon, and salt. Add up to 2 tablespoons of water to achieve desired consistency. Make: 1. In a large sauté pan or a low-sided pot just wide enough to hold the salmon in a single layer, bring broth to a slow boil over medium heat. 2. Slide salmon into the broth and poach for 5-7 minutes, just until fish is tender. 3. Garnish each with a generous dollop of Moroccan pesto and serve immediately.
Check out our tips for buying and cooking fish here - http://blog.gatheredtable.com/2015/06/21/a-beginners-guide-to-how-to-buy-and-cook-fish/ Looking for a good substitute? Many fish types are extremely versatile, check out our recommended substitutions here - http://blog.gatheredtable.com/2015/06/21/recipe-hacking-how-to-substitute-different-types-of-fish/