Poached Salmon In Turmeric Green Tea Broth With Braised Beets And Walnut Flax Crisp

Ingredients

• Salmon Fillets4 fillets about 4 ounces each skin on or off as preferred
• Bone Broth2 cups low sodium
• Green Tea2 cups strong brewed and warm
• Ground Turmeric2 teaspoons
• Fresh Ginger1 tablespoon grated
• Black Pepper1 teaspoon freshly cracked
• Lemon Juice2 tablespoons
• Olive Oil3 tablespoons extra virgin
• Beets2 medium peeled and sliced thin
• Cruciferous Vegetables2 cups mixed small florets
• Leafy Greens4 cups mixed baby greens
• Chia Seeds2 tablespoons
• Ground Flaxseed3 tablespoons
• Walnuts1 half cup chopped
• Tart Cherries1 half cup dried or frozen
• Mixed Berries1 cup for garnish and bright acidity
• Fresh Herbs1 quarter cup chopped parsley and dill combined
• Sea Salt1 teaspoon or to taste

Method

1. 1Make a light acid herb marinade by whisking lemon juice one tablespoon olive oil grated ginger black pepper and half the fresh herbs; gently coat the salmon and let rest in the refrigerator while you prepare the broth and vegetables for ten minutes
2. 2Bring bone broth and brewed green tea to a gentle simmer in a wide shallow saucepan; stir in ground turmeric and the remaining teaspoon of black pepper and keep at the lowest simmer so the liquid is hot but not boiling
3. 3Poach the marinated salmon by sliding fillets into the simmering turmeric green tea broth and cook for six to eight minutes until just opaque in the center; remove with a slotted spoon and keep warm in a covered dish
4. 4In an ovenproof braising pan warm the remaining tablespoon of olive oil and add sliced beets with a quarter cup of the broth; cover and braise in the oven at low temperature or on the stove on very low heat until tender about twenty minutes; add cruciferous florets for the last six minutes to maintain bright texture
5. 5Make the walnut flax crisp by tossing chopped walnuts with ground flaxseed and chia seeds and a light drizzle of olive oil; toast in a warm oven until fragrant about six to eight minutes watching carefully to avoid browning
6. 6Warm the tart cherries briefly in a small saucepan with a splash of bone broth to create a glossy condiment; assemble plates with a bed of leafy greens dressed with olive oil lemon and herbs braised beets and crucifers topped by a poached salmon fillet sprinkled with walnut flax crisp and dotted with warm tart cherries and fresh berries