Easy Poached Salmon With Salsa Verde
This recipe combines the delicate flavors of poached salmon with a vibrant salsa verde for a fresh and satisfying dish. The salmon is gently cooked in a fragrant poaching liquid until perfectly tender, then served alongside buttered Jersey Royal potatoes and seasonal asparagus. The zesty salsa verde, with its blend of herbs, capers, and lemon, adds a burst of flavor to the dish, making it a delightful choice for a special meal.
— Constant Cookbook
Ingredients
- 1 tsp peppercorns
- 200ml white wine vinegar
- 1 fennel bulb , thinly sliced
- 2 bay leaves
- few parsley stalks (from the bunch used for the salsa verde)
- 1kg/2lb 4oz piece British salmon fillet , skin on
- few lemon slices
- 3 or 4 garlic clove
- 5 anchovy fillets, rinsed if packed in salt
- zest and juice 2 unwaxed lemons
- large bunch flat-leaf parsley , leaves and stems
- large bunch basil , leaves and stems
- 4 tbsp capers drained and rinsed
- 6 tbsp rapeseed or extra-virgin olive oil
- steamed Jersey Royal potatoes , buttered, and asparagus, to serve
Instructions
- First make the poaching liquid for the fish. Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.
- Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.
- To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.
- Carefully remove the salmon to a serving platter and peel away the skin if you like. Serve with the salsa verde, new potatoes and asparagus.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 415 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 1.2 milligram of sodium
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