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!
[yumprint-recipe id=’572′]
Poached Salmon with Green Sauce AIP
Savory Breakfast Hash
Bison Salisbury Steak and Onion Confit Cauliflower Mash
Bacon Apple Chicken Burger with Maple Cranberry Sauce
