Ingredients
4 filets about 8-ounce skinless salmon (uncooked)
1 tea fresh grated lemon zest
5 tablespoons of lemon juice (you will use 4 and then 1 tablespoon later)
1/4 cup extra virgin olive oil
1 small shallot, minced
1 tablespoon capers, drained
Sea Salt and Pepper to taste
Directions
You can steam the salmon or simply boil it. Just bring about 3 or 4 cups of water to a light boil in a large (wide) pot. Put the salmon filets in it – along with 4 of the 5 tablespoons of lemon juice and cover this. Simmer gently until the fish is translucent but not falling apart, about 5 minutes. You are going for salmon that, when cooked, is medium-rare to medium, however you prefer it.
When it is cooked to your liking, carefully transfer it to a plate and break it up into chunks in a bowl if desired. Don’t mash it. This allows you to serve it on top of a salad, or put it into a wrap.
In another medium sized bowl, whisk together the dressing which is the freshly grated lemon zest with the remaining tablespoon of lemon juice, capers, olive oil, shallot and salt and pepper. Toss to combine the dressing with the salmon and cool it in the fridge. Serve this lemony salmon cold, on top of a fresh green salad or with some Garlic Cauliflower Rice.
Suzy Cohen, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
