Morning Poached Salmon With Beet Greens

Ingredients

• Fresh Oily Fish Fillets Such As Salmon12 ounces total
• Bone Broth Low Sodium1 1/2 cups
• Brewed Green Tea Strong3/4 cup
• Small Beet Cleaned And Thinly Sliced1 medium
• Leafy Greens Baby Spinach Or Chard2 cups
• Fresh Ginger Peeled And Sliced1 teaspoon
• Turmeric Ground3/4 teaspoon
• Freshly Ground Black Pepper1/4 teaspoon
• Extra Virgin Olive Oil1 tablespoon
• Ground Flax Seed2 tablespoons
• Tart Cherry Reduced Or Unsweetened Juice1 tablespoon
• Sea Saltto taste

Method

1. 1Bring bone broth and brewed green tea to a gentle simmer in a wide shallow pan with sliced beet ginger turmeric and a pinch of salt; keep heat low so bubbles do not break the surface
2. 2Nestle salmon fillets skin side down into the aromatic broth so they are partially covered; cover and poach for 8 to 10 minutes until just opaque at the center
3. 3Remove fish with a slotted spoon and rest on a warm plate; add leafy greens to the poaching liquid and wilt for 30 seconds then lift and place alongside the fish
4. 4Whisk olive oil tart cherry juice and black pepper with a pinch of salt to make a quick drizzle for the plate
5. 5Scatter ground flax over the fish and greens and finish with the tart cherry drizzle and a grind of black pepper