I owe you two main course recipes. Forgive me. I’m behind. How about I write next to nothing and just post pictures and the recipe? Because really, there isn’t
much anything to this recipe except some fresh salmon, vegetable stock, 4 minutes and a dab of thickener. Plus a whole lot of yumminess. I wasn’t going to post it, but Farmer Becky and The Big Guy said I had to – because it looks all complicated. I promise you it isn’t. Notwithstanding, they wanted instructions. More than happy to oblige.
Glazing the simply poached salmon is just a 30 second step to finish it off. And somehow, that spoonful of glaze transforms the salmon into something just a little more fanciful, a little more special.
Here’s how you do it.
- 1 cup vegetable stock
- 4 salmon fillets
- 1 tbsp garbanzo bean flour
- ¼ cup vegetable stock
- In a skillet, bring the vegetable stock to the boil and then reduce heat to a gentle simmer.
- Carefully add the salmon fillets.
- After 2 minutes, turn the salmon fillets over.
- Poach for a further 2 minutes. If the fillets are thick they may need an extra minute of poaching.
- Carefully lift the fillets out of the skillet and place in a serving dish. Cover with foil to keep warm.
- Bring the stock in the skillet back to a boil.
- Make a slurry in a small bowl or ramekin, using the garbanzo bean flour and the ¼ cup of vegetable stock.
- Slowly mix the slurry into the hot stock in the skillet and stir constantly until it thickens.
- Pour over the salmon fillets in the serving dish.
*SANE™ – a term used in Jonathan Bailor’s book, The Smarter Science of Slim.