Poaching is a classic preparation where food is cooked in a small amount of water. Here in the POTG Test Kitchen, Chef Ann added mirepoix to the poaching water to season it. The salmon can be served hot as we have here, or cold for making a beautiful salad. But that green sauce, WOW!

Poached Salmon with Green Sauce
Serves 4
Write a review
Total Time
1 hr
Total Time
1 hr
  1. 1 ½ lbs fresh salmon filets cut into 4 portions
  2. 1 lemon sliced thinly
  3. 3 parsley sprigs
  4. 1 onion, peeled and sliced
  5. 1 carrot, peeled and sliced
  6. 3 T. apple cider vinegar
  7. Water
  8. Sea salt
Green Sauce
  1. 1 large avocado flesh removed from skin
  2. 2 cups blanched Kale
  3. 15 Green onions sliced
  4. 2 t. minced garlic
  5. 1 cup olive oil
  6. 1 T. salt
  7. ½ cup coconut or apple cider vinegar
  8. ½ cup cashew cheese (optional – eliminate this if you are eating AIP)
  9. ½ cup honey
  1. Use a wide, deep skillet. Add salt, vinegar, vegetables, parsley and lemon. Fill with water.
  2. Bring to boil. Reduce heat to simmer. Simmer for 10-15 minutes.
  3. Reduce heat to low so the liquid is at a gentle simmer and barely moving.
  4. Lower the salmon into the liquid, making sure it’s completely covered, and poach for 6-8 minutes for medium or until cooked to your liking.
  5. Using a slotted spatula remove and drain the salmon.
  6. Test with a fork – if it gently flakes, the outside is opaque and center is just pink, it’s cooked.
Green Sauce
  1. Puree all in processor until smooth.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

Poached Salmon with Green Sauce AIP

Zesty Salmon Burgers with Avocado Sauce and Sautéed Kale

Turkey Tetrazzini

Bacon Apple Chicken Burger

Savory Hash Breakfast Bowl