Poached Salmon With Ginger Tofu Sauce


Geoffrey Zakarian

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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

  • Kosher salt

  • Fresh cracked pepper

Method of Preparation:

1In 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.

2To 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.

3Squeeze 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.

4Place 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.

5Allow 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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Medical Reviewers: William C. Lloyd III, MD, FACS; Rachel Baer, RD, LD Last Review Date: Mar 10, 2016

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