Juice of 1 lemon
½ tsp sea salt
4 4-oz. salmon fillets, pinbones removed
4 cups vegetable broth
Pesto (homemade or jarred)
Stir the lemon juice and salt together, then add the salmon and turn to coat thoroughly.
Marinate in the refrigerator for 20 minutes.
In a large straight-sided sauté pan or a low-sided pot just wide enough to hold the salmon in a single layer, bring the broth to a slow boil over medium heat. Slide the salmon into the broth and poach for 7 to 9 minutes, just until the fish is tender and an instant-read thermometer inserted into the center of each fillet registers 127°F.
Garnish each with a generous dollop of pesto and serve immediately.
Note: This can be stored in an airtight container in the refrigerator for two days.
Nutrition facts (per serving): calories 245, fat 11 g (saturated fat 2 g), protein 24 g, carbohydrates 12 g, fiber 2 g, sodium 530 mg
Recipes reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. For more information, visit rebeccakatz.com.