Serves 4

Salmon is high in essential fatty acids. This recipe has only 114 milligrams of sodium, so you’re doing yourself a favor on both counts!

4 salmon filets, 6 ounces each

1 cup water

Juice of fi lemon

4 tablespoons unsalted butter

1 shallot, finely diced

1 clove garlic, finely diced

8 basil leaves, roughly chopped

Sprigs of basil for garnish

• Rinse the fish in cold water and remove any bones.

• Put the fish in a large sauté pan; add water and lemon juice.

• Poach the fish in simmering liquid until it has turned pink all the through, about 8 to 10 minutes.

• In a small saucepan, combine butter, shallot, and garlic, and cook low heat only until the butter has melted. Make sure not to brown butter.

• Stir in the chopped basil.

• When the salmon is done, place each fillet on a plate and spoon butter sauce over and around it.

• Garnish each fillet with a sprig of basil and serve.