V Cook—An Elegant, Easy to Make, and Nutritious Poached Salmon

The start of the New Year is a great time to keep resolutions to stay healthy for the year. And one way to achieve this is through mindful eating. VB discussed how Dr. Lancer introduced her to the benefits of eating salmon—the protein’s oils are a great source of nutrients for the skin—and her friend and chef, Andrea Rodriquez, created this recipe as an easy way to get vitamins with a bold and bright flavour. Below, we break down Chef Rodriquez’s gluten free take on poached salmon served with edamame rice and heritage carrots.

Poached Salmon on edamame rice with heritage carrots (serves 2)


2 cups of cooked, shelled edamame

2 of each colour of Heritage carrots (6 total)

9 white meat radishes (thinly shaved with a mandolin)

2 red chillies (seeded, veined and thinly sliced lengthwise)

2 jumbo salad onions (thinly sliced)

2 wild or organic salmon fillets (180 grams)

1 avocado

1 pinch of Japanese 7 spices


2 spring onions (finely chopped)

2 red chillies (seeded, veined and thinly sliced lengthwise)

1 thumb piece of ginger finely grated

1 garlic clove crushed

Juice of one orange

3 teaspoons of yuzu juice

2 tablespoons of Tamari soy sauce

Pinch of salt and pepper


Edamame rice:

Once edamame is cooked, put in bowl with avocado and Japanese 7 spices and mash roughly

Put aside


Steam for 5-7 minutes with a steamer


Steam carrots for 15 minutes


Mix 3 tablespoons of rice vinegar, 1 teaspoon of steevia, 1 teaspoon of sea salt, and 250 millilitres of boiling water together

Pour the liquid on radishes in a bowl and cover

Leave to pickle for at least 1 hour

Combine ingredient on a plate, garnish with sliced onion, sliced chili, pickled radishes, and drizzle with sauce to taste