POACHED SALMON CALORIES RECIPES

Steps:

• Lay each salmon fillet onto a piece of aluminum foil skin-side down. Add salt and freshly ground black pepper.
• Wrap each fillet tightly in the foil. Be sure to make an airtight seal. I fold the foil lengthwise and continue to fold along the seam until the fish is firmly wrapped. Fold/roll in each remaining end until the fish is fully enclosed.
• Place the wrapped salmon fillets into a large saucepan and cover completely with cold water. Bring to the boil over a medium heat. Reduce heat and simmer gently for 3 minutes.
• Remove the parcels from the saucepan. Carefully open each parcel and remove the skin from the fish.
• Serve the salmon topped with your choice of toppings such as salsa, pesto, mango salsa, chunky tomato. Serve with a salad or steamed veges.

Steps:

• Peel and dice onion. Heat oil in a pan and saute onion until translucent, add wine and broth to the pan and simmer briefly. Add dill and thyme and bring to a boil again. Season salmon fillets with lemon juice, salt and pepper and add to the pan, skin side down. 
• Simmer for about 15 minutes on low heat and remove from heat. Cool in cooking broth.
• Whisk egg yolks with lime zest and juice over hot water bath until creamy, season with salt, pepper and sugar. Rinse cress and shake dry, chop half of cress. Combine with yogurt and puree, stir into the egg yolk mixture and season to taste.  
• Remove salmon from the pan and drain on paper towels. Remove skin, gray far layer and any bones, if necessary. Arrange on plates, drizzle with cress foam and garnish with remaining cress. Serve with radish salad, if desired.