Candida Diet Friendly Herb-Poached Salmon
Gently poached in a fragrant bath of garlic, fresh herbs, lemon, and apple cider vinegar, this salmon comes out silky, tender, and deeply flavorful without a drop of butter or cream in sight. The low-and-slow technique keeps the fish incredibly moist while the aromatic poaching liquid does all the heavy lifting on flavor. A bright, simple herb oil made from parsley, chives, and extra-virgin olive oil gets spooned right over the top, adding a fresh, grassy finish that makes the whole plate feel restaurant-worthy. This kind of recipe is a genuine win for anyone navigating a candida-conscious approach to eating, since every single ingredient — from the wild salmon to the apple cider vinegar — is clean, whole, and free of sugars, refined starches, or anything processed. The apple cider vinegar in the poaching liquid is a particularly smart touch, lending a subtle brightness that complements the fish without overpowering it. It comes together in one pan with minimal cleanup, making it just as practical on a weeknight as it is impressive enough for company.
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Learn more →Ingredients
4 servings
For the poaching liquid
- 4 salmon fillets (6 oz each), skin-on or skinless
- 4 cups water
- 2 tbsp apple cider vinegar
- ½ lemon, thinly sliced
- 3 garlic cloves, smashed
- ½ small onion, roughly chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tsp fine sea salt
For the herb oil
- ¼ cup fresh parsley leaves, finely chopped
- 2 tbsp fresh chives, finely chopped
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
In a large skillet or wide saucepan, combine the water, apple cider vinegar, lemon slices, garlic, onion, thyme sprigs, parsley sprigs, bay leaf, and 1 tsp salt. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 10 minutes, until the liquid is fragrant.
- 2
While the poaching liquid simmers, stir together the chopped parsley leaves, chives, olive oil, lemon juice, and 1/4 tsp salt in a small bowl. Set aside.
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