Poached Salmon with Salsa Verde

By The Canadian Living Test Kitchen

Tested till perfect

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Poached Salmon with Salsa Verde

Poached Salmon with Salsa Verde
Photography by Jodi Pudge

This recipe makes 4 servings

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

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.

Source : Canadian Living Magazine: April 2010

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