Poached Salmon With Ginger Tofu Sauce
This meal is a Crohn’s disease slam-dunk that packs protein and heart-healthy fats into an easy-to-digest dish your tummy (and taste buds) will love.
Yields: 4 servings
6 ounces tofu, medium to firm
4 ounces almond milk
1 teaspoon ginger, grated
2 tablespoon lime juice
6 cups water, cold
10 sprigs dill
2 each lemons, cut in half
10 each black peppercorns
¼ each onion, left in tact
4 each skinless salmon fillets, 5-6oz each
2 tablespoons dill, chopped
1 tablespoon lemon juice
2 tablespoons avocado oil
Fresh cracked pepper
Method of Preparation:
1. In a blender, puree the tofu with the almond milk, ginger, and lime juice. Season with salt to taste. Reserve at room temperature until ready for use.
2. To prepare the poaching liquid, place the water in a medium straight sided pan, large enough that the water only comes up by 2/3, or roughly 2” in depth. Season the salmon fillets with salt and fresh cracked pepper.
3. Squeeze the lemon juice into the water and add the lemons along with. Add the dill sprigs, black peppercorns, and onion. Bring the water to 160F and season with salt until it tastes like the ocean.
4. Place the salmon into the liquid and poach until medium in temperature, about 8-10 minutes. Be sure to maintain the constant temperature of the water throughout. The fish should feel firm to the touch but still have some give.
5. Allow the salmon to rest for 2 minutes, draining on paper towels. While it is resting, combine the chopped dill, lemon juice, and avocado oil. Season the dressing with salt and pepper. Top the salmon fillets with the dressing.
6. Divide the sauce and place a dressed salmon fillet on top.
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