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Salmon is rich in omega-3 fats that reduce inflammation. It’s also high in protein, which helps the body complete the Phase 2 aspect of detoxification. The sauce makes ample use of summer’s cooling green herbs. For variety, try different combinations of health-boosting, seasonal herbs.
4 white tea, jasmine tea or green tea bags
2 large wild Alaskan salmon fillets, skin removed (11/2 lbs. total)
1/4 cup olive oil
2 Tbs. lemon juice
2 Tbs. minced basil
2 Tbs. minced parsley
2 Tbs. minced chives
1 tsp. minced oregano
1 tsp. thyme leaves
1 small garlic clove, minced
- Bring 2 cups water to a boil in large skillet. Add tea bags, remove from heat, cover, and let steep 2 minutes. Remove tea bags, and discard.
- Bring tea water to a boil, and add fish fillets. Reduce heat, cover, and poach 8-12 minutes, depending on thickness, until fillets are opaque in center. Remove fish from pan with slotted spoon, draining off water.
- While fish is cooking, combine olive oil, lemon juice, basil, parsley, chives, oregano, thyme, and garlic in small jar with tight lid. Shake to mix. Season to taste with salt and pepper.
- Arrange fish fillets on four plates, top with sauce, and serve immediately.
per serving: 437 cal; 47g pro; 26g total fat (5g sat fat); 1g carb; 97mg chol; 92mg sod;
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