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Poached Salmon with Moroccan Pesto

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 35 min
  • $$$$
Gatheredtable
adapted from The Cancer-Fighting Kitchen by Rebecca Katz

Ingredients

  • 2 lemon, juiced
  • 4 4 oz salmon fillets, pinbones removed
  • 1 cup fresh parsley
  • 1/2 cup tightly packed fresh cilantro
  • 1/4 cup of fresh mint
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 4 cups vegetable broth
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon sea salt

Directions

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.

Notes

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/

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