Sensible Salmon: 3 Ways

Usually I'm pretty good at resisting the urge to pick up one of the many magazines that tempt customers in line to check out at the grocery store, but not when the magazine is as great as Everyday Food. The whole concept behind this magazine (small size, simple food, healthy meals) makes it irrestable to me. This month's issue is wonderful and has given me so many great ideas.

As a single girl, I always look for easy recipes that can be made for one. I was delighted that this month's issue included a recipe for easy poached salmon that included three very different dinners to make with it. It's so nice to be able to buy a meat at the discounted bulk price. The recipes were different enough that I did not get bored of the salmon at all.

Easy Poached Salmon

2 carrots, cut into 1-inch pieces
1 celery stalk, cut into 1-inch pieces
1 small onion, peeled and halved
1/2 lemon, thinly sliced
coarse salt
4 6oz skinless salmon filets, about 1-inch thick

In a large deep straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1 1/2 tsp salt, and 6 cups water. Bring to a boil; reduce to a simmer, cover, and cook 8 minutes.

Season salmon with salt and gently lower into simmering liquid (liquid should cover fish). Reduce to a very gentle simmer. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker filets). Using a wide spatula, remove salmon from liquid.

From this simple recipe, I was able to make three more simple, tasty meals:

POACHED SALMON WITH SAUTEED CABBAGE

SALMON SALAD WITH PARSLEY AND CAPERS

SALMON CAKES These were my favorite. They were warm and salty. The wonderful yogurt sauce that you serve along side tastes cool and fresh from mint and apple.

I poached only 3 of the 4 filets and then modified the other recipes to serve only one. I recommend picking up the magazine and trying these recipes for yourself. You will not be sorry!