When I made this for dinner last Saturday, the Silver Fox proclaimed it “heaven on a plate.” It’s a swoon-worthy symphony of salmon fillets and veggies, all poached together in a lemon-kissed broth, and then served, if you wish, on a bed of baby kale leaves. It’s a healthy dish. It’s low-carb, too. And it’s devastatingly delicious.
It’s also one of the fastest main courses in my repertoire: 20 minutes from start to finish. Serve this easy elegance for a busy weeknight or leisurely weekend dinner, and everyone will throw diamonds at your feet.
Ready to make this
mouth orgasm one-pot wonder? Here’s the step-by-step recipe:
No lovage for you?
Grab 3 stalks of celery, and cut them into 1-inch pieces. Lovage tastes like celery — on steroids.
Now cover the pot, and turn off the heat! Let the fillets soak in their scented sauna for exactly 5 minutes. After this time, the fish will be firm, tender, moist, and thoroughly cooked. But it will not be overcooked.
Shall we make a quick and easy topping for our fish? Here goes:
Well. I told you this sauce was both quick and easy.
Shall we grab a bottle of chilled Sancere, and enjoy our meal outdoors in the herb garden?
Folks, this one-pot meal takes only 20 minutes to prepare and cook. It’s low in carbs, too, so you can eat, without guilt, something devilishly-decadent for dessert.
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Here’s the printable: