"Poached Salmon with Collard Green Salad, an easy way to add potassium and vitamin C at the family table, especially when paired with an 8-ounce glass of 100% orange juice. If you've never tried poaching salmon at home, you might be surprised by just how easy and delicious it can be. I used to think it was a technique reserved for chefs, but once I gave it a try, it quickly became one of my favorite ways to cook salmon."
"Poaching is one of the best ways to cook salmon because it keeps the fish tender, juicy, and full of flavor. Instead of blasting it with high heat like grilling or baking, poaching gently simmers the salmon in a warm, flavorful bath. There's no risk of it drying out or turning tough, which makes it almost foolproof. How to make Poached Salmon with Collard Green Salad"
Poaching gently simmers salmon in a mixture of orange juice, white wine, garlic, and ginger, producing tender, juicy fillets without drying out. Salmon fillets are placed in a sprayed baking dish, covered with poaching liquid, and baked at 375°F for 15–20 minutes until cooked through. A dressing of orange juice, grated ginger, olive oil, apple cider vinegar, and shallot is shaken and tossed with thinly sliced collard greens. Toasted slivered almonds add crunch. An 8-ounce glass of 100% orange juice boosts potassium and vitamin C, making the meal nutrient-rich and family-friendly.
Read at Alternative Medicine Magazine
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