Ingredients:
For the Salmon

• 3 sprigs of fresh basil
• 2 sprigs of fresh thyme
• 3 sprigs of fresh cilantro
• 1 medium lemon, juice and zest
• 2T fresh ginger roots
• 2c strong green tea brewed
• 2- 4oz salmon steaks
• 1 c baby greens

For the Salsa

• 1/2 mango peeled and chopped
• 1 ripe apricot, pitted and chopped
• 1 scallion, thinly sliced
• 1T fresh cilantro, chopped
• 1t lemon zest
• 1T lemon juice
• 1T crystallized ginger, minced
• salt to taste

Directions
Gently tie the basil, thyme, and cilantro stems with a white cotton string. (herb bouquet)
In saute pan bring the herb bouquet, lemon juice, lemon zest, fresh ginger, and tea to a simmer.
Add the salmon filets and poach for 7 minutes or until opaque
Remove pan from heat and let salmon cool down in the poaching liquid

Salsa
Transfer all salsa ingredients to a bowl.
Hand toss the fruit and season with salt

Baby greens
I used baby bok choy, lightly stir fried in grapeseed oil with a splash of lemon juice and 1t of lemon zest. I also tossed in some roasted garlic I picked up from the La Jolla farmers market

Rest each salmon filet on a bed of baby greens, top with salsa!

Wine:
Ponte’s 2008 Chardonnay
(Coconut, marshmallow, green apple, vanilla)
www.pontewinery.com

Ref: Fork Me, Spoon Me Cookbook
(fyi, this cookbook is rad not only for the hilarious “sensual” writing style, but she uses herbs and spices together that I would have never thought to use.)

Ok, not gonna lie, I had a heck of a time tying those herbs together! I’m sure it was amusing to watch. lol Anyways, I did get lazy and didn’t measure out the zest and lemon juice to specifications because I only bought 1 lemon instead of 2 (Read the freaking recipe, right? ha!), so I think it was supposed to be a little more citrusy than it was. Still yummy, but I dig citrus and fish so I highly recommend not pulling a “jami” and follow the directions. 😀 I’m also going to admit that I had NO idea what “poaching salmon” was and I did google it because I was confused. Little did I know, just follow the directions for cooking the salmon and that style is “poaching”. wooooo.

I really liked the salsa even though I only used mango because I could not find fresh apricots after 3 stores. Yes that’s right THREE stores. Way too much effort for 1 stinkin piece of fruit. So I made due without. The crystallized ginger was an awesome and different “kick” to the salsa.