Wild Alaskan Salmon Poached in Organic Apple Cider Vinegar

Serves: 2

Preparation Time: 15 minutes

Cook Time: 10  minutes


  •  2 Fillets of Wild Alaskan Sockeye Salmon
  • ½ tsp. Braggs Apple cider vinegar
  • 2 tbsp. Water
  • ¼ tsp. Himalayan salt
  • ½ tsp. Garlic powder
  • ½ tsp. Onion Powder
  • ½ tsp. Oregano
  • ¼ tsp. Basil
  • ¼ tsp. Black Pepper
  • 1 small bunch of cilantro
  • ½ cup of cherry tomatoes
  • 1 small bunch of Mesclun lettuce
  • ½ Avocado
  • 1 small radish (optional)
  • 1 tbsp. Olive oil


Wash both salmon fillets and pat dry with paper towel. Next, season the fillets with salt, black pepper, garlic powder, onion powder, oregano, and basil. Then, add apple cider vinegar and water to pan on low heat. When the mixture begins to simmer, add the fillets to pan skin side down. Place cover on top of pan and let the fillets cook for about 7 minutes.

For the salad, rinse the Mesclun lettuce, cilantro and cherry tomatoes. Chop the cilantro into small pieces and the cherry tomatoes into halves. Add all ingredients to a salad bowl. Season the salad with garlic powder, salt, and black pepper. Add olive oil and mix well. Arrange the salad onto plates and place fillets on top of salad. Chop avocado, sprinkle with salt, and place on top of fillets. Dinner is served.

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