{"id":489,"date":"2021-02-23T16:38:48","date_gmt":"2021-02-23T22:38:48","guid":{"rendered":"https:\/\/www.randybaran.com\/blog\/?p=489"},"modified":"2021-02-23T16:39:48","modified_gmt":"2021-02-23T22:39:48","slug":"poached-salmon","status":"publish","type":"post","link":"https:\/\/www.randybaran.com\/blog\/?p=489","title":{"rendered":"Poached Salmon"},"content":{"rendered":"\n<p>Tuesday, February 23, 2021.<\/p>\n\n\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-498\" src=\"https:\/\/www.randybaran.com\/blog\/wp-content\/uploads\/2021\/02\/DSC_4103-1-300x170.jpg\" alt=\"\" width=\"300\" height=\"170\" srcset=\"https:\/\/www.randybaran.com\/blog\/wp-content\/uploads\/2021\/02\/DSC_4103-1-300x170.jpg 300w, https:\/\/www.randybaran.com\/blog\/wp-content\/uploads\/2021\/02\/DSC_4103-1.jpg 525w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Eating as I write! Love to share the foods I make when it all comes together. Here goes:<\/p>\n<p>1. Poaching broth:<\/p>\n<p>1\/2 tsp Better Than Bouillon (roasted Chicken)<\/p>\n<p>one pint of filtered water &#8211; or you can use low sodium organic chicken broth<\/p>\n<p>1\/2 tsp powdered Dill or a sprig of fresh<\/p>\n<p>1 1\/2 tsp. desiccated garlic (I get mine from nuts.com)<\/p>\n<p>rosemary and\u00a0chives to taste<\/p>\n<p>1 tsp. of butter<\/p>\n<p>olive oil<\/p>\n<p>2. Fresh salmon &#8211; about a half pound or a little less (for one).<\/p>\n<p>Use a very low flame or 2 1\/2 on an electric stove (like mine). While the salmon is poaching, prepare the salad\/antipasto that goes on the bottom of the serving bowl.<\/p>\n<ol>\n<li>Baby spinach leaves &#8211; not too much. Small handful.<\/li>\n<li>Olive oil<\/li>\n<li>1 clove of garlic &#8211; slice it up w\/a razor ala GoodFellows or just use a regular knife.\u00a0<\/li>\n<li>1 tsp. of Walnut Meal (nuts.com)<\/li>\n<li>2 tsps. of Nutritional Yeast (I use NOW brand).<\/li>\n<li>Several artichoke hearts quarters<\/li>\n<li>5-6 green olives w\/pimento (I like Goya)<\/li>\n<li>1 stalk fresh, organic celery (chop it up)<\/li>\n<li>1\/4 tsp powdered org. Kale (you can use reg. leaf)<\/li>\n<li>1\/2 tsp powdered org. Broccoli (you can use florets)<\/li>\n<li>Grated Parmesan to taste<\/li>\n<li>Pepper to taste<\/li>\n<\/ol>\n<p>Directions:<\/p>\n<p>Poach the fish until it flakes, or looks, &#8216;eat me&#8217;. While it cooks, fix up the salad\/antipasto.<\/p>\n<p>Put the salmon on top, spoon some of the poaching broth over it. A squirt of brown mustard (your choice) works well.\u00a0<\/p>\n<p>Enjoy! A few Miller Lites are always good. Always good!<\/p>\n<p>I poured the excess broth in a coffee mug and am enjoying that right now.<\/p>\n<p>\u00a0<\/p>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tuesday, February 23, 2021. Eating as I write! Love to share the foods I make when it all comes together. Here goes: 1. Poaching broth: 1\/2 tsp Better Than Bouillon (roasted Chicken) one pint of filtered water &#8211; or you can use low sodium organic chicken broth 1\/2 tsp powdered Dill or a sprig of &hellip; <a href=\"https:\/\/www.randybaran.com\/blog\/?p=489\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Poached Salmon<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/489"}],"collection":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=489"}],"version-history":[{"count":3,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/489\/revisions"}],"predecessor-version":[{"id":500,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/489\/revisions\/500"}],"wp:attachment":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}