Poached Salmon with Lemon Herb Sauce
Serves 4

Salmon is an excellent source of omega 3 fat, vitamin D and other minerals. Olive oil, in moderation, is a good source of monosaturated fat and contributes to a healthy heart.

1 lb (450 g) boneless, skinless salmon fillet
VE Sea Salt & VE Lemon Pepper, to taste
1 - 2 tsp (5 - 10 ml) VE Seafood & Fish Seasoning
Zest and juice of 1 lemon (divide juice and use Microplane® grater to finely grate zest)
Approximately 3 cups (750 ml) water
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) VE Fines Herbes

1. Sprinkle salmon fillet with VE Sea Salt and VE Lemon Pepper and VE Seafood & Fish Seasoning.
2. Combine approximately 2 Tbsp (30 ml) lemon juice with water in an Excalibur® coated frying pan and bring to a gentle simmer. Gently add prepared salmon fillet, cover pan and reduce heat to medium low. Poach fish for 8 -10 minutes or until it begins to easily flake.
3. While salmon is poaching, whisk together remaining lemon juice, finely grated lemon zest, olive oil and VE Fines Herbes.
4. With a slotted spoon, remove salmon fillet from poaching liquid and place on serving platter. Drizzle with prepared lemon herb sauce immediately prior to serving.

Per serving: Calories 200,Fat 11 g (Saturated 1.5 g, Trans 0 g),Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 3 g (Fibre 1 g, Sugars 0 g),Protein 23 g.