Easy poached salmon with salsa verde

Easy poached salmon with salsa verde

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Cooking time

Prep: 15 mins Cook: 10 mins Plus cooling

Skill level

Easy

Servings

Serves 6

Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
415
protein
35g
carbs
1g
fat
30g
saturates
4g
fibre
1g
sugar
1g
salt
1.2g

Ingredients

For the fish

  • 1 tsp peppercorn
  • 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

For the salsa verde

  • 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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe from Good Food magazine, June 2012

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Comments

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kaelou's picture

I licked my plate. Voila it was that good.

jarrestr's picture

sorry , I do not live in Britain so how should I get British salmon?

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