Pan-Poached Alaskan Sockeye Salmon-Wild Caught

Dana Ramsey


Been trying to find healthier dishes to help lower my cholesterol without giving up on flavor. Salmon is loaded with Omega-3 which is very beneficial to maintaining a healthy heart. This dish is loaded with veggies which really complimented the salmon. It was so moist, flaky and full of flavor.

Sorry no picture yet. Forgot my camera at home. Will post one tomorrow.

★★★★★ 1 vote
15 Min
15 Min
Pan Fry


12 oz
alaskan sockeye salmon-wild caught
almonds, whole
2 tsp
extra virgin olive oil infused with garlic
mrs. dash southwestern chipotle seasoning
6 oz
brussel sprouts, frozen - thawed
1 can(s)
diced tomatoes with basil and oregano, no salt added
1 can(s)
6.5 oz of shitaki mushrooms, sliced or your favorite


1First lay the salmon, skin side down, on a papertowel and sprinkle with some of the Mrs. Dash Seasoning about 1/2 capful.
2Toast your almonds in a skillet add 1 teaspoon of the olive oil infused with garlic on medium high heat for about 5 minutes or until lightly toasted. Do not burn. Remove and place on a papertowel until cool. In the same pan saute your brussel spouts for 5 minutes on medium heat, remove and slice in half.
3In larger saucepan combine your tomatoes, mushrooms, add the brussel sprouts, bring to a boil, place salmon on top, sprinkle another cap full of the Mrs. Dash Seasoning, the remaining teaspoon of olive oil, reduce heat to medium low, and cover with foil. Poach the salmon for 15 minutes or until fork flaky. While the salmon is cooking chop your almonds.
4Plate the veggies, top with salmon and sprinkle the top with the chopped toasted almonds. Serve with light caesar salad with low fat croutons and dressing.
5Notes: If you do not have olive oil infused with garlic, use just the plain olive oil and add 1 tsp. of garlic powder or mince two cloves of garlic.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy