Poached Salmon with Sauteed Spinach

​Ingredients:

• 2 organic carrots, cut into 1-inch pieces
• 1 organic celery stalk, cut into 1-inch pieces
• 1 small onion, peeled and halved
• 1 lemon, sliced
• Himalayan Pink or Celtic salt
• 4 skinless salmon fillets (6 ounces each and about 1 inch thick)

Directions:

1. In a large, deep, straight-sided skillet or heavy pot, combine carrots, celery, onion, lemon, 1-½ teaspoons salt, and 6 cups water. 
2. Bring to a boil; reduce to a simmer, cover, and cook for eight minutes.
3. Season salmon with salt and gently lower into simmering liquid (liquid should just cover fish). 
4. Reduce to a very gentle simmer. 
5. Cover and cook until salmon is opaque throughout, about 5 minutes (longer for thicker fillets). 
6. Using a wide slotted spatula, remove salmon from liquid.

I served this with lightly sauteed spinach, recipe:

Gently Sauteed Spinach

• 3 cups organic fresh spinach, large stems removed, and chopped
• 1 - 2 T. grassfed ghee
• Salt
• Dash of nutmeg

Directions:

1. Heat ghee gently.
2. Add chopped spinach and cook until wilted slightly.
3. Season with salt and nutmeg

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