Tomatillo salsa offers a fresh approach to poaching salmon

The French love to cook fish by poaching it in a flavored liquid, usually a combination of white wine and water, leeks or onions, and some herbs.

If you slide a knife into it and the blade sails through the fillet with no resistance, it's done.

[...] be sure to pull it off the heat when there's still a tiny bit of resistance left, which will allow for carry-over cooking time.

[...] these were my own healthy baked tortilla chips, which take only 15 minutes to prepare.

[...] this recipe is pretty quick and easy to make, but you can streamline it even further by picking up green salsa and baked tortilla chips at the supermarket.

1/2 cup coarsely chopped scallions (white and light green parts)

Kosher salt and ground black pepper

1 1/2 pounds center-cut salmon fillet, cut into 4 equal portions

In a small bowl, stir together the oil, chili powder and cumin.

Arrange the strips in a single layer on a rimmed baking sheet.

To prepare the salsa, in a food processor, combine the tomatillos, scallions, cilantro, lime juice, chili and garlic.

Nutrition information per serving: 470 calories; 240 calories from fat (51 percent of total calories); 27 g fat (3 g saturated; 0 g trans fats); 110 mg cholesterol; 370 mg sodium; 18 g carbohydrate; 3 g fiber; 4 g sugar; 40 g protein.