Poached Salmon with Salsa Verde
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Poached Salmon with Salsa Verde
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 476476 cal |
| pro | 37 g37g pro |
| total fat | 34 g34g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 4 g4g carb |
| fibre | 1 g1g fibre |
| chol | 149 mg149mg chol |
| sodium | 562 mg562mg sodium |
| potassium | 702 mg702mg potassium |
| % RDI: | - |
| calcium | 77 calcium |
| iron | 1919 iron |
| vit A | 2525 vit A |
| vit C | 6565 vit C |
| folate | 3838 folate |
- Preparation time: 10 minutes
- Cook time : 10 minutes
- Total time : PT20M
Ingredients
- 1 onion , thinly sliced1 onion, thinly sliced
- 1 rib celery , thinly sliced1 rib celery, thinly sliced
- 3 thin slices lemon 3 thin slices lemon
- 4 fresh parsley sprigs 4 fresh parsley sprigs
- 1/2 tsp salt 1/2 tsp salt
- 1/2 tsp peppercorns 1/2 tsp peppercorns
- 4 skin-on salmon fillets , (each 6 oz/175 g)4 skin-on salmon fillets, (each 6 oz/175 g)
- Lemon wedges Lemon wedges
- Salsa Verde:
- 1/3 cup fresh bread crumbs 1/3 cup fresh bread crumbs
- 3 tbsp red wine vinegar 3 tbsp red wine vinegar
- 1 hard-cooked egg , coarsely chopped1 hard-cooked egg, coarsely chopped
- 1 bunch fresh parsley , stemmed1 bunch fresh parsley, stemmed
- 2 tbsp capers 2 tbsp capers
- 2 anchovy fillets 2 anchovy fillets
- 1 clove garlic 1 clove garlic
- 1/4 cup extra-virgin olive oil 1/4 cup extra-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.
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
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