Normally I like to pan-sear or broil salmon, but a lot of my clients have asked for a different way to approach fish. Poaching salmon is the answer. It’s a great way to enjoy a fillet without having to endure a lot of cooking smells. Most people associate poaching with eggs, and the concept is the same here. By briefly dunking the fillet in a simmering liquid, it quickly becomes moist and tender. Poaching isn’t boiling, and thank goodness, because that kind of long immersion is a sure way to give fish the consistency of a hockey puck. Here, the poaching liquid is Magic Mineral Broth, which infuses the salmon with even more nutrients—and more yum. Moroccan Pesto is a snazzy topping for this dish, but the possibilities are endless. See the variations below for a few more suggestions.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.