Poached Salmon with Lemon Dill Cream Sauce

One of my favorite recipes from when I was on weight watchers years ago was poached salmon with a sour cream cucumber dill topping.   Since eating clean and ridding my diet of dairy and processed foods, I've had to reinvent my favorite recipes and learn to be creative.   Which brought me to this slice of heaven this evening.

Poached Salmon:

Ingredients:

4 - 6 ounce pieces of wild caught Salmon

1T - Ghee or coconut oil

1 - Vidalia Onion (chopped)

2T - Dill

2 Cups - Chicken or Vegetable Stock

In a skillet or saute pan, melt oil or ghee and saute onions for 5 minutes.  Add chicken and/or vegetable broth bring to a simmer and add Salmon - skin side down.  Cover with lid and poach for 10 minutes, or until Salmon is done you your likeness.

Lemon Dill Cream Sauce:

1-2T of Arrow Root Powder

1T Ghee or coconut oil

1 Can of Light Coconut Milk

2T Dill (more to taste if desired)

1t Celery Salt

Fresh squeezed lemon juice to taste (I just squeezed a 4th of a lemon into the sauce)

Salt & Pepper to taste

In a sauce pan, melt ghee or coconut oil, add arrow root powder and make a rue.  This will help  thicken your coconut milk sauce.  With the heat on medium, add can of coconut milk, dill, celery salt.  Bring to a slight boil, then turn down the temperature to a simmer.  Sauce will begin to thicken.  Add salt and pepper, squeeze in some lemon juice.  It was approximately a teaspoon or 2.  Once sauce has thickened a bit it should coat the back of a spoon and you should be able to draw a finger line through it without it coming back together.   Add additional dill, salt, pepper to taste.  I prefer a lot of dill in mine. 

Pull Salmon from saute pan and place on plate.  Spoon on some sauce.  An 1/8 of a cup should do just fine.  I usually add a side of broccoli or asparagus.  ENJOY!