Ingredients:

• For the Salmon:
  • Water (enough to submerge the salmon fillet)
  • 1 lemon, sliced
  • 2 sprigs fresh thyme
  • 4 oz salmon fillet
  • Salt and black pepper, to taste
• For the Salad:
  • 2 leaves romaine lettuce, chopped
  • 1 medium tomato, diced
  • 1/2 medium cucumber, sliced
  • 1/4 medium yellow bell pepper, diced
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp lemon juice
  • Salt and black pepper, to taste

Step-by-Step Instructions:

1. Poach the Salmon:

• Fill a medium-sized pan with enough water to completely submerge the salmon fillet. Bring the water to a gentle simmer over medium heat.
• Add a pinch of salt, lemon slices, and the fresh thyme sprigs to the water. This will infuse the water with flavor, enhancing the taste of the salmon.
• Once the water is simmering, carefully lower the salmon fillet into the pan. Cover the pan with a lid and allow the salmon to poach for about 20 minutes, or until it is fully cooked through. You’ll know the salmon is done when it flakes easily with a fork and turns opaque.
• Remove the salmon from the water, season with salt and black pepper to taste, and set it aside to cool slightly.

2. Prepare the Fresh Vegetable Salad:

• In a large mixing bowl, combine the chopped romaine lettuce, diced tomato, sliced cucumber, diced yellow bell pepper, and chopped parsley. The combination of these fresh vegetables creates a colorful, crunchy base for your salmon.
• Drizzle the salad with 2 tablespoons of fresh lemon juice for a burst of acidity. This will help to balance the rich flavor of the salmon.
• Season the salad with a pinch of salt and freshly ground black pepper. Toss the salad well to ensure that all the vegetables are evenly coated with the lemon juice and seasoning.
• Set the salad aside while you prepare the salmon for broiling.

3. Broil the Salmon:

• Preheat your oven broiler on high.
• Prepare a baking sheet by spraying it lightly with nonstick spray or brushing it with a small amount of olive oil to prevent sticking.
• Place the poached salmon fillet on the baking sheet. For extra flavor, sprinkle the salmon with a little more salt and black pepper.
• Transfer the baking sheet to the oven, positioning it under the broiler. Broil the salmon for about 8-10 minutes, or until the top is lightly browned and crispy. Keep an eye on the salmon as it broils, rotating the pan halfway through if needed to ensure even browning.

4. Assemble and Serve:

• To serve, spoon a generous portion of the fresh vegetable salad onto a plate or into a shallow bowl.
• Carefully place the broiled salmon fillet on top of the salad.
• Garnish with additional lemon slices or fresh herbs if desired.
• Serve immediately and enjoy your light, healthy, and flavorful meal!

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Cooking Tips:

• Poaching Tips: Ensure the water stays at a gentle simmer rather than a rolling boil. This helps the salmon cook evenly and stay moist.
• Broiling: Keep an eye on the salmon while it broils to prevent it from overcooking or burning. Salmon cooks quickly under the broiler, so check after 8 minutes to see if it’s ready.
• Customize the Salad: Feel free to add other vegetables such as red onion, radishes, or avocado to the salad for extra color and flavor.
• Seasoning: Adjust the salt and pepper to your taste. If you prefer a bit of spice, you can also add a pinch of chili flakes or paprika to the salmon before broiling.
• Substitute for Fresh Herbs: If you don’t have fresh thyme, you can use dried thyme or any other herbs you prefer like dill or rosemary.

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Nutritional Information (Per Serving):

• Calories: 300 kcal
• Protein: 25g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 4g
• Sodium: 520mg
• Sugar: 3g

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Frequently Asked Questions (FAQs):

1. Can I use frozen salmon fillets?
   • Yes, you can use frozen salmon fillets. Make sure to thaw them completely in the refrigerator before poaching to ensure even cooking.
2. How can I tell if the salmon is fully cooked?
   • Salmon is fully cooked when it flakes easily with a fork and is opaque in color throughout. The internal temperature should reach 145°F (63°C) for safety.
3. Can I use other types of fish?
   • Absolutely! You can substitute the salmon with other types of fish such as cod, halibut, or trout. Adjust the cooking time as needed based on the thickness of the fish.
4. Is there a substitute for fresh thyme?
   • If you don’t have fresh thyme, you can use dried thyme or other herbs like rosemary, dill, or parsley. Each will add its own unique flavor to the dish.
5. How long does this dish keep in the fridge?
   • Both the salad and the salmon can be stored in the refrigerator for up to 2 days. Store them separately in airtight containers for the best texture. Reheat the salmon gently in the oven or enjoy it cold in a salad.

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Conclusion:

This Poached and Broiled Salmon with Fresh Vegetable Salad is a simple yet elegant meal that’s perfect for any occasion. The poached salmon is tender and flavorful, while broiling adds a beautiful golden crust. Paired with a vibrant, fresh salad, this dish is light, nutritious, and full of flavor. Whether you’re looking for a healthy meal to impress guests or a quick dinner for yourself, this recipe is sure to satisfy. The combination of vegetables, herbs, and salmon offers a well-rounded meal that’s as healthy as it is delicious. Enjoy!