If you’ve been reading my website for any length of time (ten years this week—whaaaa?) you will know that we aren’t exactly what you’d call a huge fish family. Join our newsletter for free recipes, healthy living inspiration, and special offers. Remove the salmon from grill, brush with more sauce and let sit for 5 to 10 minutes. Barbecue sauce and salmon might sound a little different, but that is exactly what this recipe is, different.
The inspiration for this recipe comes from my mother, who made and continues to make this all the time. I think it was due to the low oven temperature and using parchment paper instead of silicon sheet. Be sure to use a pan that can move safely between stovetop and oven, like a cast-iron skillet, and don’t crowd it with too many pieces of fish.
Poaching is a fast cooking method that enables food to absorb flavor without fat, making this a go-to recipe for any diabetes meal plan. It’s as simple and easy as a recipe could possibly be, yet so, SO incredibly tasty. Two slices of blood oranges top of the salmon to really brighten up the plate and add a burst of sweet, acidic flavors.
You can serve the salmon immediately as-is, chill it and serve it cold, or for a more classic presentation, sear it briefly before serving. Recipes I have read vary from 118 to 121˚C, so don’t worry to much if it goes over a little. This seafood dip is not only delicious – it’s also low-carb and incredibly easy to make, requiring only a little slicing and dicing.
Next, I remove the salmon from the oven and top it with the mixture of the Parmesan, garlic, and parsley, pop it back into the oven uncovered and bake until the Parmesan melts and is lightly browned. Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.