Ingredients:

  • 2 cloves garlic
  • ½ cup loosely packed fresh parsley leaves (120 ml loosely packed)
  • ¼ cup loosely packed fresh mint leaves (60 ml loosely packed)
  • ½ teaspoon salt (2.5 ml)
  • 3 tablespoons extra virgin olive oil (45 ml)
  • 6 cloves garlic
  • ½ bunch fresh parsley
  • 3 lemons, sliced into rounds
  • Water (enough to reach 2 ½ inches depth in a large skillet)
  • 6 salmon fillets, skin on or off, 6 oz (170g) each, 1 inch (2.5 cm) thick
  • Lemon slices

Instructions:

  1. Combine 2 garlic cloves, parsley leaves, mint leaves, and salt in a food processor. Process until finely chopped, scraping down the sides as needed. With the processor running, slowly drizzle in the olive oil until a smooth sauce forms. Set aside.
  2. Smash the remaining 6 garlic cloves with the flat side of a knife. In a large skillet, add water to a depth of 2 ½ inches. Add the smashed garlic, parsley bunch, and lemon slices to the water. Bring the water to a boil over medium-high heat.
  3. Once the water is boiling, gently place the salmon fillets into the skillet. Return the liquid to a boil, then reduce the heat to low. Simmer for 7-10 minutes, or until the fish flakes easily with a fork and is cooked through. (Internal temperature should reach 145°F/63°C).
  4. Carefully remove the salmon fillets from the skillet using a slotted spoon or spatula. Discard the poaching liquid. Spoon the garlic-parsley sauce over each salmon fillet. Garnish with lemon slices, if desired. Serve immediately.