Poached Salmon With Brussels Sprouts & Bok Choy


I think, you will be seeing some odd dishes from now to the holiday of Passover (Pesach).  I start to "use up", at this point.  "Use up" means, clearing the freezer and cabinets of any food.  It means, not buying more Parmesan when I run out.  
 I don't use a lot of canned goods but it is amazing how many cans collect, over time.  They are my "just in case" food but I rarely have a "just in case.  I was happy to see that I have been using them and they are diminishing quickly.  Actually, Eden diced tomatoes is a popular can.  I use the tomatoes in all kinds of dishes and usually keep up to 8 cans, on hand.  Each week, I pick up one new can.  You would be surprised how quickly they disappear even with my restocking, each week.

 Since Hurricane Sandy, I replaced very little food in my freezer.  I do have containers of chicken stock and beef stock from my giant soup making days.  I use a container, each Friday night and change its character.  I add different vegetables and spices.  I may add rice or quinoa or serve it with the vegetables.  I, sometimes serve egg drops or kneidlach.

 As a result, I plan to mix and match, and hopefully turn out some tasty treats.  

 Along with this, I have decided to make Thursday nights, simple nights, with a minimum of effort, both cooking and cleanup.  Since, I like to do some Shabbos cooking, on Thursday nights, I want to get the nightly cleaning, out of the way.

 Tonight was only slightly ingenious.  I used one saucepan and that is it.  I did slice the bok choy and halved the brussels sprouts on a cutting board, the kind that is easy to clean.

Poached Salmon with Brussels Sprouts

Ingredients:

 2 salmon fillet
1 baby bok choy
1 box fresh brussels sprouts
1 cup soy sauce
1 - 2 cups water 

Method:

Heat soy sauce and water in 3 quart saucepan.  Add salmon and cook for 5 minutes.

Cut brussels sprouts into halves and add them to the pot and cook until tender (about 10 minutes),  Add bok choy and cook for another 3 minutes, at most.

Use a slotted spoon to serve.

Linked to   Beyond the Peel        Saturday Dishes  

Simple Living Wednesday    Allergy Free Wednesday      Gluten Free Wednesday               Real Food Wednesday    Full Plate Thursdays  

Comments

  1. AnonymousFebruary 16, 2013 at 12:15 PM

    Looks good. Great pictures. We're co-hosting a party -Saturday Dishes with Savannah (Hammock Tracks) and Paula (Call Me PMc). We are highlighting seafood dishes. This would be a great dish to add to the party. Hope you can bring it by.

    http://www.tumbleweedcontessa.com/blog/saturday-dishes-seafood/

    Have a wonderful weekend,
    Linda

    ReplyDelete
  2. Miz HelenFebruary 17, 2013 at 12:14 PM

    What a fabulous meal, we would just love this combination! Hope you are having a great Valentine Weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  3. Savannah McQueenFebruary 17, 2013 at 2:36 PM

    Salmon, Bok Choy and Brussels Sprouts...three of my favorites. Thanks for linking up to Saturday Dishes and I hope you'll return next week when we feature casseroles. -Savannah www.hammocktracks.com

    ReplyDelete
  4. Call Me PMcFebruary 21, 2013 at 12:45 PM

    This looks awesome!! Thanks for linking up to Saturday Dishes http://www.callmepmc.com/2013/02/saturday-dishes-fish-shrimp-call-me-pmc.html

    Hope to see you this week, the theme is Casseroles this week ~ Paula

    ReplyDelete

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