Poached salmon with green herb & mustard sauce

Latest comments and suggestions

• Libbers

  29 April 2008

  Libbers rated and commented on this recipe

  

  Gorgeous! I added the juice of a lemon, some capers and the tarragon and parsley stalks to the water to give it a bit more flavour. The sauce is lovely - I love mustard so used 2 heaped teaspoons and got the desired "punch in the nose" effect! And all ready in 20 minutes. Doesn't get better than that!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Chefdon!

  27 June 2008

  Chefdon! rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• liz30

  21 July 2008

  liz30 commented on this recipe

  This was lovely! My husband made it for me and it was lovely and light and fresh tasting. He accidentally forgot to add the oil to the sauce, but it was really delicious anyway and probably healthier that way! We also had spinach instead of watercress, which worked well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Loubob

  28 July 2008

  Loubob rated and commented on this recipe

  

  The salmon stays deliciously moist by being poached - a bayleaf added to the water can add flavour. The sauce is beautifully piquant and cuts through the richness of the salmon perfectly. We too used spinach instead of watercress, although would be eager to try watercress next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sesh

  07 October 2008

  Sesh rated and commented on this recipe

  

  Both my wife and I really enjoyed this recipe.The salmon stayed moist and was complemented by the sauce which is very fresh in taste.We served ours with some spinach and asparagus.All in all a very quick and enjoyable meal.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hingy

  31 July 2009

  Hingy rated and commented on this recipe

  

  A firm favourite of ours. It is quick and easy, giving reliable professional looking and importantly tasting results each time. The fish is beautifully moist having been poached. Capers sound like a good idea to me. My mum is an awesome cook and even took the recipe home for when guests were coming - so it must be good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• markinessex

  01 August 2009

  markinessex rated and commented on this recipe

  

  Made this last night. The herb and mustard sauce was wonderful, and so simple to make. Served this with homegrown beans and carrots. Will make this again, as it is so simple to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ferial

  05 September 2009

  Ferial commented on this recipe

  I used fresh basil instead of tarragon and added capers to the sauce as well as putting bay leaves in the poaching water, as suggested by Libbers. It was delicious and voted a real success by the family.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ferial

  05 September 2009

  Ferial rated and commented on this recipe

  

  Forgot to mention that I rate this one as 10 star, never mind 5!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Maggiemoo

  28 October 2009

  Maggiemoo rated and commented on this recipe

  

  Loved this sauce. I think Id use it on a salad also as it very tasty. I served this with mixed vegetables. I used basil instead of tarragon. Yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Belkey

  21 April 2010

  Belkey rated and commented on this recipe

  

  Really enjoyed this, although when I made it the comments were not up so wish I had thought of adding capers - will definitely do that next time!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bev 38

  05 May 2010

  Bev 38 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• phwiiii

  12 April 2011

  phwiiii rated and commented on this recipe

  

  very easy and a lovely way to cook salmon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Bea

  22 September 2011

  Bea rated and commented on this recipe

  

  Loved this as did my hubby! Will defiantly make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SueFood

  28 May 2013

  SueFood rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6172/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 skinless salmon fillets
• 2 tbsp tarragon , chopped
• 2 tbsp flat-leaf parsley , chopped
• 2 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• watercress and new potatoes, to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 skinless salmon fillets
• 2 tbsp tarragon , chopped
• 2 tbsp flat-leaf parsley , chopped
• 2 tsp Dijon mustard
• 2 tbsp white wine vinegar
• 2 tbsp olive oil
• watercress and new potatoes, to serve

Per serving (excluding potatoes and watercress)

362 kcalories, protein 29g, carbohydrate 1g, fat 26.9 g, saturated fat 4.6g, fibre 0.3g, salt 0.55 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.