Poached Salmon with Green Sauce

(Reprinted courtesy of The Ram Nut Diet™, by Leonard J. Ram, M.D.)

 2 cups fresh spinach leaves

1/2 cup fresh parsley leaves

1/2  cup fresh or dried cilantro leaves

2 tablespoons fresh lemon juice

1 jalapeno pepper (optional)

16 oz. fresh salmon (four 4 oz. pieces)

 1/4 teaspoon salt

1/2 teaspoon celery seeds

 1 bay leaf

 1 tablespoon extra virgin olive oil

 6 strips peeled lemon zest

Steam the spinach over boiling water until slightly wilted.  Transfer spinach to a food processor along with the parsley, cilantro, lemon juice, oil, jalapeno and pinch of salt; puree until thick and smooth.  In a large skillet, combine the celery seeds, bay leaf, lemon zest.  Add some water to come 1/2 way up the sides of pan.  Add the salmon, cover with wax paper and bring to a simmer over medium heat.  Cook for 8-10 minutes, or until the salmon is cooked through, turn the salmon over midway through cooking.  Remove salmon with a slotted spatula from the skillet.  Serve the salmon warm, or chilled with green sauce.

Makes 4 servings