Poached Salmon with Corn Salsa
Yield: 2 Servings Serving: 6oz Salmon

Ingredient   Quantity Measure
(Poaching Liquid)
Water    1  quart
Bay Leaf   3  each
Black Pepper Corns  5  each
Fresh Thyme   2  each
White Wine   1  cup
Shallot (Chopped)  1  each
Garlic Clove   2  each
Lemon Slices   3  each
Kosher Salt   1  teaspoon

Salmon Filet (6oz)  2  each

(Corn Salsa)
Corn Kernels   1  cup
Red Bell Pepper (Diced) �  each
Red Onion (Diced)  �  cup
Jalapeno Pepper (Diced) 1  each
Lime (juice)   1  each
Fresh Cilantro (Chopped) 1  tablespoon

Method of Production
1. Combine water, bay leafs, pepper corns, thyme, white wine, shallots, garlic, lemon, and salt in saut� pan and bring to simmer over high heat.  Reduce heat to continue simmering, do not boil.
2. Add salmon filets to simmering liquid, make sure salmon is fully submerged.  Simmer salmon until fully cooked.
3. In mixing bowl combine corn, red pepper, red onion, jalapeno, lime zest, lime juice, and cilantro.  Fold ingredients together until fully incorporated.
4. Spoon 2oz of salsa on plate.  Remove salmon from poaching liquid.  Place salmon atop salsa.  Top salmon with sliced avocado and fresh cilantro sprig.

Nutrition Information
Serving: Size 6oz Salmon, 2oz Salsa
Calories: 340
Total Fat: 9.7g Saturated Fat: 6.6g
Total Carbs: 5.2g Sugar: .1.6g
Cholesterol: 101mg
Sodium: 101mg