Poached Salmon with Salsa Verde

Poached Salmon with Salsa Verde Photography by Jodi Pudge Author: Canadian Living Credits: Poached Salmon with Salsa Verde <br />Photography by Jodi Pudge

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2010

Ingredients

  • 1 onion thinly sliced
  • 1 rib celery thinly sliced
  • 3 lemons
  • 4 fresh parsley sprigs
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppercorns
  • 4 salmon fillets (each 6 oz/175 g)
  • lemon wedges
Salsa Verde:
  • 1/3 cup fresh bread crumbs
  • 3 tablespoons red wine vinegar
  • 1 egg coarsely chopped
  • 1 fresh parsley stemmed
  • 2 tablespoons capers
  • 2 anchovy fillets
  • 1 clove garlic
  • 1/4 cup extra-virgin olive oil

Method

In wide low pan large enough to hold fish in single layer, bring 3 cups (750 mL) water, onion, celery, lemon, parsley, salt and peppercorns to boil. Cover, reduce heat and simmer for 5 minutes.

Add fish; poach just below simmer, covered, just until salmon flakes easily when tested, 5 to 7 minutes. With slotted spatula, transfer fish to plates; remove skin.

Salsa Verde: Meanwhile, soak bread crumbs in vinegar for 5 minutes; transfer to food processor. Add egg, parsley, capers, anchovies and garlic; chop finely. With motor running, drizzle in oil and 3 tbsp (50 mL) of the cooking liquid. Serve with salmon. Garnish with lemon wedges.

Nutritional facts Per serving: about

  • Sodium 562 mg
  • Protein 37 g
  • Calories 476.0
  • Total fat 34 g
  • Potassium 702 mg
  • Cholesterol 149 mg
  • Saturated fat 6 g
  • Total carbohydrate 4 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 25.0
  • Vitamin C 65.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Poached Salmon with Salsa Verde

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