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
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, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.