Poached Salmon With Turmeric Bone Broth Braised Beets And Crucifer Slaw

Ingredients

• Salmon Fillets Oily Fish4 fillets about 6 ounces each
• Bone Broth Low Sodium4 cups
• Beets Medium Peeled And Quartered3 cups
• Fresh Turmeric Or Ground Turmeric1 tablespoon fresh grated or 1 teaspoon ground
• Fresh Ginger Grated1 tablespoon
• Black Pepper Freshly Ground1/2 teaspoon
• Olive Oil Extra Virgin2 tablespoons
• Tart Cherry Reduced Juice Or Concentrate2 tablespoons
• Mixed Crucifer Vegetables Finely Shredded Cabbage Broccoli Sprouts Cauliflower3 cups
• Walnuts Toasted Chopped1/2 cup
• Fresh Parsley Chopped2 tablespoons
• Apple Cider Vinegar2 tablespoons
• Sea Saltto taste

Method

1. 1Bring bone broth to a gentle simmer with grated turmeric and ginger and a grind of black pepper.
2. 2Add trimmed beets to the simmering broth, cover and braise over low heat until tender about 25 minutes.
3. 3While beets braise, make the slaw by tossing shredded crucifers with apple cider vinegar tart cherry concentrate olive oil parsley and a pinch of salt. Let the slaw marinate to soften and develop flavor.
4. 4When beets are nearly done, lower the broth to a barely noticeable simmer. Poach the salmon fillets by slipping them into the warm broth and cooking 6 to 8 minutes until just opaque.
5. 5Remove salmon with a slotted spatula and rest briefly. Slice braised beets and arrange with poached salmon and marinated slaw. Scatter toasted walnuts and finish with a light drizzle of olive oil