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Poached Salmon Medallion*

Serves 6

3 thin carrots, 5 inches long, julienned
2 leeks, white part only, 5 inches long, julienned
2 thin celery stalks, 5 inches long, julienned
6 oz fish stock
4-1/2 oz shrimp, peeled and deveined
1/2 C spinach leaves, cleaned
White pepper to taste
2 tsp cider vinegar
1 Ib, 7 oz skinless, boneless salmon filet
1 oz low-sodium tamari
2 oz sherry vinegar
3/4 C cooked Pritikin whole-wheat spaghetti
6 Savoy cabbage leaves, blanched, folded to form pockets
12 spears cooked asparagus
Herb garnish

Cook the julienned vegetables in fish stock until tender. Remove from stock and keep warm.

Purée shrimp and spinach; season with white pepper and cider vinegar. Place salmon on a cutting board and make a horizontal incision into the thickest part. Spread shrimp purée in salmon pocket and close. Transfer salmon to a sheet of plastic and roll up, jelly-roll fashion, in the plastic (plastic should be completely outside the roll; tie both ends. Poach in 180° water for about 30 minutes, or until internal temperature reaches 120°.

Remove fish from water. Add tamari and sherry vinegar to fish stock and bring to a simmer. Combine warm julienned vegetables with spaghetti and form individual nests; place inside cabbage pockets. Slice the poached salmon roll, on a slight bias, into 6 equal portions; arrange on serving plates. Garnish with cabbage pockets, asparagus, and herbs. Spoon sherry-tamari broth over vegetables and around salmon and keep warm.


  • Any whole-wheat spaghetti can be substituted for the Pritikin brand.
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