Poached Peppercorn Salmon | Recipe

Serves 6

Ingredients: 

1 small onion, sliced

1 medium carrot, chopped

1 celery stalk, chopped

2 bay leaves

6 whole black peppercorns

1/2 cup vegetable broth

6 salmon fillets (4 ounces each)

Salt and pepper

Instructions:

1. In a 10-inch skillet, combine onion, carrot, celery, bay
   leaves, peppercorns, and broth. You may need to add more broth or water to come
   1 inch up side of skillet.
2. Bring to a boil; reduce heat, and simmer 15 minutes. Season
   salmon fillets with salt and pepper; place in skillet. Cover; simmer 5 minutes.
   Remove from heat; let stand until fillets are opaque, 8 to 12 minutes. Serve
   warm or chilled.

Bonus recipe – If you have any leftover dark leafy greens
like spinach, kale, or collards, coarsely chop the leaves and place them in
your hot skillet with the broth after you’ve removed the salmon.  Let them steam until wilted, about 10
minutes.  Serve as a side dish with your
salmon.