*** Poached Salmon with Lemon Garnish

• 4 Tbsp fresh lemon juice
• 2 Tbsp olive oil
• 1 1/2 lb skinless, boneless salmon fillets (4x 6oz fillets)
• 2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 small lemon, sliced, for garnish
• 1 pinch cayenne pepper
• fresh parsley or chives, chopped, for garnish

Pour lemon juice and olive oil into a large pan that can easily fit the salmon fillets without much extra room. Cook in two batches if necessary. Add enough water to bring the water up to just below an inch. Season salmon fillets with salt and pepper, and add salmon to pan. Add enough water to cover salmon.

Heat salmon over medium-high heat until water is hot but not simmering, about 165 F. Poach until salmon is opaque and firm to the touch. Salmon should reach an internal temperature of 140 F.

Serve with lemon wedges for garnish. Garnish salmon with a sprinkle of cayenne and parsley or chives.

Makes 4 servings, 10 WW PointsPlus each.

Healthier version of salmon from Downton Abbey cookbook.