4 cups Aneto Fish Broth
2 tablespoons canned chipotle peppers in adobo
2 teaspoons ground cumin
1 lime, juiced (plus extra lime wedges for garnish)
1 teaspoon salt
4 salmon fillets
Corn or flour tortillas, warmed, grilled or toasted
1 1/2 cups coleslaw mix or shredded cabbage blend
1 cup fresh corn kernels (frozen is ok too)
1/4 cup fresh cilantro, chopped
1/4 cup sour cream
Poaching is one of our all-time favorite (no-fail) ways to cook fish. Not only do you get these nice, tender pieces of fish. You also get a much more flavorful fillet. We love using Aneto Fish Broth as our poaching liquid base, so rich and tasty.
To give our broth that Tex-Mex appeal, we use ground cumin, chipotle peppers in adobo, and fresh lime juice.