Photo by Beverli Alford

Welcome to the food and lifestyle magazine for the modern family. Designed to be the ultimate resource guide for families, including parents and their children, our goal is to help you to eat, live, be well and thrive.

We believe that regardless of who you are, what you bring to the table, or where you began, you have the ability to nurture your family, create an environment of love, good health, and comfort for yourself, and beautifully share it with your family and friends.

GOOD BITES

Poached Salmon with Fresh Spinach & Tomatoes

by Donavan Beckford & Son

Summer time is the best time of the year to enjoy fresh sea food and vegetables and time spent in the kitchen can be quick if you know how to do up a dish just right. This month’s Good Bites recipe uses a very popular fish that is easy and perfect for teaching the budding cooks in your home to not only create good flavor by using fresh and tasty ingredients, but it encourages healthy eating as well.

This is one of my son’s and my favorite and we hope you enjoy!

Ingredients:

• 1 to 1 ½ lb salmon, wild caught if possible frozen or fresh, if frozen thaw in refrigerator, clean scales and leave skin on. Skin is good source of omega 3 oil.
• 1 large lemon cut in wedges or sliced
• 1 red onion cut in half, and then thinly sliced
• 1 red and 1 green bell pepper core and thinly sliced
• 6 cherry tomatoes or 2 medium tomatoes cut in small pieces
• 1 pack of baby spinach
• 1 clove of garlic, diced
• Borsari season salt or spice of choice (use to season salmon and sauté mixture)

Technique:

sauté garlic in skillet using 2 tbsp. cold press extra virgin olive oil.

Add onion and sauté 2-3 minutes on medium heat.

Add tomatoes and continue to sauté for another 2-3 minutes.

Add spinach with addition of a table spoon of butter and continue to sauté for 2 minutes.

Add thinly sliced bell peppers on top of sauté mixture and let steam for 1 to 2 min. (optional bell peppers can be used raw to decorate finished dish.

Remove all sauté ingredients from skillet except juice and set aside.

Place salmon in sauté juice and poach for 2 or so minutes then flip salmon and poach for 2 more minutes or until done to satisfaction.

Once finished, place salmon on plate and garnish with vegetable sauté mixture, squeeze lemon juice over dish and use bell pepper and lemon slices to garnish.

© 2010 Good Living Enterprises, LLC. All Rights Reserved. Photo credits: Beverli Alford and Seth Blaustein. Site by Ariela Steif.