Last night we had the most delicious spicy poached salmon. Here’s the deal, I have a “nose” issue when it comes to cooking fish indoors. This recipe calls for high quality fish that is a little expensive, but it can be prepared in 10 minutes or less, and it doesn’t stink up the house the way broiling or frying fish often does. How practical and tasty!

We “poached” this recipe from a cooking Website and put my own spicy spin on it. When you eat high quality salmon, you really want to make sure you don’t over flavor it. We  selected a high quality wild caught Alaskan salmon. We are trying to eat a more whole food and plant-based diet in our home, so this was a nice treat full of healthy Omega fatty acids and other good stuff. I didn’t realize how delicate and delicious salmon can be when properly cooked. Delicate, flaky, not fishy. Tasty as can be. Plus a little spicy GourGanics mixed with a dollop of plain organic Greek yogurt is a delicious variation to your typical tartar sauce.

Here’s what you need:
1 to 1½ pounds salmon fillets
½ cup dry white wine (I chose Sauvignon Blanc)
½ cup water
A few thin slices of organic onion, peeled and sliced thin
two tablespoons spicy GourGanics USDA organic salsa
A sprig of fresh organic cilantro
Freshly ground organic black pepper

Here’s what to do:

Put wine, water, cilantro, salsa and onions in a saute pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5-7 minutes. Do not overcook. Serve sprinkled with freshly ground black pepper.
Serves 2-4 people.

For Spicy tartar sauce:

5 tablespoons GourGanics Salsa

3 tablespoons organic Greek Yogurt

Mix together and serve on the side as you would tartar sauce.