Main Course


This poached salmon recipe is Kat James-approved, and perfect for summer.

Total Transformation attendees are free to feast on fish like salmon, which provides an abundance of healthy fats that curb cravings and promote healthy leptin levels.

Serves 4

4 white tea, jasmine tea or green tea bags

2 large wild Alaskan salmon fillets, skin removed (1 ½ lbs. total)

¼ cup olive oil

2 Tbs. lemon juice

2 Tbs. finely chopped basil

2 Tbs. finely chopped parsley

2 Tbs. finely chopped chives

1 tsp. finely chopped oregano

1 tsp. thyme leaves

1 small garlic clove, minced

1. 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.

2. 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.

3. 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.

4. Arrange fish fillets on four plates, top with sauce, and serve immediately.