Paleo friendly Citrus Poached Salmon
*Please note: this recipe does NOT include salt for the purpose of Paleo diet
-6-8 Asparagus pieces
-6 oz Broccoli Rod
-1 oz Shredded Carrots
-4- 3oz portions of skin removed salmon
-Poaching liquid (1gal water, 1 lemon, 1 orange, 4 garlic cloves, black pepper corns, small Spanish onion)
-1 clove garlic minced, black pepper, teaspoon canola oil
1) Bring poaching liquid to a boil. (Use a micro plane and save a little of the lemon and the orange zest. Put aside) Slice both the lemon and the orange in half. Squeeze its juices into the pot and add the halves. Add the garlic cloves, black pepper corns and peeled whole Spanish onion. Bring the liquid to a boil.
2) Trim the asparagus by holding the middle of the Asparagus snapping off the root bottoms. You may throw the bottoms into the poaching liquid. Trim the bottom with a knife if desired. Cook the asparagus in the poaching liquid first. It will take about 3-4 minutes. During that time prepare a bowl of ice water to shock the asparagus cold when removed from the poaching liquid.
3) Once the asparagus is moved, bring the poaching liquid back to a boil. Slowly drop in the salmon pieces one at a time. Once the liquid starts to show boiling bubbles, turn off heat and put a lid on the pot. DO NOT BE TEMPTED TO OPEN THE POT. Let the salmon pieces take a nice steam bath in the liquid for about 12-15 minutes. In the mean time let’s prepare the broccoli rod!
4) Peel the skin around the broccoli rod with a potato peeler. You can use the florets in another dish later. Shred the peeled broccoli rod along with the carrot. Bring a frying pan up to medium heat with a teaspoon of canola oil. Stir fry the broccoli rod and the carrots. Add a teaspoon of minced garlic and black pepper. Add in the asparagus to heat it up on the side. Remove from heat and toss in the saved zest from step 1.
5) Serve the salmon along side with the veggies. Salmon should be perfect pink tone without any protein coagulation. (the white stringy stuff)