My Dad was the only one who liked fish. In fact, it was probably the ONLY thing he could cook. I still would love to recreate his creamy dill sauce he would pour over freshly grilled salmon...mmmm. One of the many reasons I miss my Dad.
But that just means that when I make fish, there's more for me! I picked up this salmon on my Whole 30 Grocery Trip of Doom--dropped $100 on tons of groceries, a bunch of which have gone bad since Cory isn't doing this diet and won't eat the leftovers and I can't eat them all myself... must re-evaluate next time because I can't do $100 while unemployed again--for only $4! I paid attention to the "wild caught" label, because apparently farm caught is gross.
A typical poached salmon, with a dash of apple cider vinegar instead of wine (even wine for cooking is a no-no on Whole 30), topped with a fresh and spicy pineapple salsa. I paired it with buttered brussels sprouts and was happily full and satisfied.
Poached Salmon with Pineapple Salsa
- 1 salmon fillet
- 1 tbs apple cider vinegar
- 1/2 roasted red pepper, diced
- 1/2 avocado, cubed
- 2 slices pineapple, diced
- 1/2 jalapeno, diced
- 1 tbs cilantro, diced
-In a shallow pan, bring enough water to just barely cover the salmon to a gentle simmer. Add the apple cider vinegar and gently place the salmon in the water, flesh side down (skin side up). Let simmer for 7 minutes, or until salmon is firm and flakes easily.
-While salmon is cooking, combine the rest of the ingredients in a small bowl. Stir, and salt and pepper to taste.
-Spoon salsa over salmon and serve.