Tested till perfect Poached Salmon with Salsa Verde
Poached Salmon with Salsa Verde
Photography by Jodi Pudge

Poached Salmon with Salsa Verde

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2010

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Cook time 10 minutes
  • Portion size 4


  • 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
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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 Information Per serving: about

cal 476 pro 37g total fat 34g sat. fat 6g
carb 4g fibre 1g chol 149mg sodium 562mg
potassium 702mg

% RDI:

calcium 7 iron 19 vit A 25 vit C 65
folate 38
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