Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large skillet with a lid, combine 2 cups unsweetened apple cider, 1 cup water, 1 tablespoon thinly sliced fresh galangal, 1 medium celery stalk, 0.5 small yellow onion, 4 sprigs fresh thyme, 1 teaspoon sea salt, and 0.5 teaspoon black pepper.

2. 2

   Bring the liquid to a gentle simmer over medium heat, then reduce the heat to low and allow it to infuse for 10 minutes, ensuring the aromatics release their flavors.

3. 3

   Carefully add 2 (6 ounce) salmon fillets to the simmering liquid, making sure they are partially submerged; if necessary, add a bit more water or apple cider to cover them slightly.

4. 4

   Cover the skillet and poach the salmon for 8-12 minutes, or until the fish is cooked through and flakes easily with a fork, monitoring closely to avoid overcooking.

5. 5

   While the salmon poaches, heat 1 tablespoon olive oil in a separate pan over medium heat, then add 5 ounces fresh spinach or kale and sauté until just wilted, seasoning with additional salt and pepper to taste.

6. 6

   Gently remove the poached salmon fillets from the liquid and serve immediately alongside the sautéed greens, discarding the poaching liquid and cooked aromatics.