Poached Salmon and Beet and Veggie Soup

We aim to eat clean and healthy all year, especially in the summer. For tonight's supper, I served poached salmon with wild rice and mixed greens. You can switch up your sides for this too. The bad I Pad picture does not do this meal justice! Enjoy.

For the soup, get all ingredients prepped and ready to drop in the pot.

- grate 3 medium sized beets, and slice up the stems, finely.

- dice 1 shallot 

- 1 generous tablespoon of Miso paste

- mince 3 cloves of garlic

- cut the kernels off two cobs of fresh corn

- cut a handful of yellow wax beans

- dice up a third of a red pepper.

- strain half a can small white beans (use the other half for bean salad the next day!) 

- chop one fresh green onion for the end. 

Step by step, super simple:

1. Heat olive oil in your pot and sauté the garlic, shallot and beet stems. Add the miso paste and a cube or tbsp of boullion (I use Better Than Boullion soup base- chicken...but vegetable could work too).  

2. Add your beets, wax beans and stir.

3. Add two cups boiling water and salt and pepper.

4. Bring to a simmer, turn to low heat and cover for 10-15 minutes. 

5. After this, add peppers, corn, and white beans, and allow to cook for another 5-8 minutes.

6. When ready to eat, add the scallion and voila! 

For the salmon: 

In a frying pan, place your salmon (I used two nice-sized filets) put 1/2 cup rosee wine, half a lemon, 2 scallions, salt and pepper and enough water to almost cover the top of the salmon. 

Bring to a simmer and cook for 10-12 minutes, depending on the thickness of your fish. 

Remove with a slotted spoon and squeeze it with another hit of lemon. 

Moolicious Meal!