Poached Salmon, Steamed Brocolli and French Bread with Brie

Salmon is my favorite fish, and poached salmon is hard to beat as it stays so moist. I serve my poached salmon with a creamy (and dairy-free) caper sauce.



In a frying pan, or other shallow pan, fill 2/3 full with water or chicken broth. Bring to a boil.
Add:


1 Salmon fillet, cut into steaks.


Place salmon in the water and lower heat. Simmer until done, about 10 minutes. Salmon will flake easily when cooked through.


Put Brocolli on to steam. I used fresh organic Brocolli. Yum!!


Piquant Sauce:


3 T. Mayonnaise
1 T. Chopped fresh dill, or 1 t. Dried
1 T. Almond milk
1 T. Chopped capers
2 t. Juice from capers
1 1/2 t. Dijon mustard
1/4 t. Grated lemon rind


Mix all, and put a dollop on top of each salmon steak when serving.

Serve with bread and a bit of Brie, if you can have it! Otherwise a nice rice pilaf would be really good too.


This recipe is adapted from That's Trump! By the Best of Bridge