Poaching is one of the healthiest ways of preparing proteins. In this gentle form of cooking, liquid is used at a temperature that is slightly below a simmer. Great for chicken, fish and even fruit, poaching is considered a healthier option because the liquid is cooking the protein through moist heat instead of oils (fats). Broths, wines and milk are great options for flavor when choosing to poach.

Salmon Filet 1 Grapefruit 1 Lemon 1 Orange 1 Fennel Bulb 1 Garlic Head Water Salt to taste Pepper to taste Garlic Powder to taste

Slice the grapefruit, lemon, orange, fennel and garlic head. In a deep bottomed pot, or a poacher, arrange the sliced fruit, fennel and garlic along the bottom.

Fill with the water until it barely covers the top of the fish. Season the poaching water with salt, pepper and garlic powder to taste. Over a medium fire, heat the water to barely a simmer. Place the filet of fish, skin side down, in the poaching liquid until it is submerged.

Depending upon the thickness of the filet, cook 5-10 minutes, careful not to overcook. Serve immediately and enjoy.