For this "lazy bear" recipe, we’re drawing inspiration in these early spring weeks (which sometimes feel more like late winter) from the Alaskan bears, just emerging from hibernation, still groggy but ready to eat.
This recipe for poached salmon and vegetables is as easy as grabbing a protein and a vegetable from your freezer — no pre-planning, chopping or measuring required — for a delicious, hands off meal with minimal effort. The finished dish is a brothy, balanced meal that’s satisfying enough for cool nights but light enough for warmer days.
The key to this dish is a pot of vegetable stock. Technically, you're not cooking the salmon from frozen, since you'll use the broth to thaw all of your frozen ingredients first, and then to poach them once defrosted.
While any cut of fish can be substituted in the recipe, Captain Cuts of sockeye or coho salmon are ideal, as their thinner profile allows them to defrost and cook quickly. They also don’t require as much poaching liquid in order to be completely submerged. As for the vegetable, any quick-cooking frozen vegetable will do. Cauliflower, edamame, a stir-fry mix, carrots, green beans… use what you like and have stashed in your freezer.
