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Poached Salmon with Dijonnaise Sauce




  • ¼ cup of lemon juice or white wine vinegar
  • 1 tsp of sea salt
  • 4 palm-sized portions of salmon fillets
  • 1 tbsp of Dijonnaise sauce


  1. Pour water, lemon juice or white wine vinegar to a depth of 3 to 4 cm, along with the salt, into a large, deep ceramic casserole or fish poacher and bring to the boil. Reduce heat to a simmer.
  2. Place the salmon fillets into simmering water and poach gently for 5 to 8 minutes.
  3. Remove to a serving dish or platter. Serve topped with or accompanied by, Dijonnaise sauce.
  4. Serve with 3 handfuls per serve of recommended vegetables or salad.
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