Poached Salmon with Salsa Verde
Poached Salmon with Salsa Verde
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 476 |
| pro | 37 g |
| total fat | 34 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 149 mg |
| sodium | 562 mg |
| potassium | 702 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 19 |
| vit A | 25 |
| vit C | 65 |
| folate | 38 |
- Preparation time: 10 minutes
- Cook time : 10 minutes
- Total time : PT20M
- Portion size: 4
Ingredients
- 1 1oniononions, thinly sliced
- 1 1rib celery, thinly sliced
- 3 3thin slices lemon
- 4 4fresh parsley sprigfresh parsley sprigs
- 1/2 tsp 1/2tspsalt
- 1/2 tsp 1/2tsppeppercorns
- 4 4skin-on salmon filletsalmon fillets, (each 6 oz/175 g)
- Lemon wedges Salsa Verde:
- 1/3 cup 1/3cupfresh bread crumbs
- 3 tbsp 3tbspred wine vinegar
- 1 1hard-cooked eggeggs, coarsely chopped
- 1 1bunch fresh parsley, stemmed
- 2 tbsp 2tbspcapercapers
- 2 2anchovy filletanchovy fillets
- 1 1clove garliccloves of garlic
- 1/4 cup 1/4cupextra-virgin olive oil
Preparation
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.
Source : Canadian Living Magazine: April 2010
