Poached Salmon with Lemon-Ginger Sauce and Braised Spring Baby Garlic

Recipe - Salmon with Lemon-Ginger Sauce and Baby Garlic

Nice fish dinner idea for weight watchers recipe!

Serves 4

  • 4 salmon fillets, 2-3 inches wide, from the thick part of the fillet
  • 1 bay leaf
  • 1 spring parsley
  • 2 tsp salt
  • 1 cup chicken or fish broth
  • 1 tbsp corm-starch
  • 2 tbsp poaching liquid
  • 2 tbsp lemon juice
  • 1 tbsp ginger, grated
  • 3 garlic cloves, minced (or use more for a robust garlic flavor)
  • 8 spring baby garlic’s, sauteed in butter or margarine until tender

How to cooking  Salmon with Lemon-Ginger and Baby Garlic

  1. Fill a pot large enough to accommodate the salmon fillets with 4-5 quarts of water.
  2. Add the bay leaf, parsley and salt and bring to a boil.
  3. Carefully place fills into boiling water.
  4. Reduce heat and simmer until done (Do not boil or overcook!) When fillets are done, remove to individual plates or serving platter.
  5. Dissolve cornstarch in chicken broth.
  6. Heat the mixture until thickened, stirring constantly.
  7. Add lemon juice, ginger and garlic.
  8. Add 2 tbsp of the liquid in which the fish was poached.
  9. If sauce is too thin, mix more cornstarch with water or poaching liquid, add to sauce and bring to a boil.
  10. Pour sauce over salmon, garnish with the sauteed baby garlic and serve.