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Easy poached salmon

Easy poached salmon with salsa verde

Easy poached salmon

Name: Easy poached salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 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; 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 caper drained and rinsed; 6 tbsp rapeseed or extra-virgin olive oil; steamed Jersey Royal potatoes buttered, and asparagus, to serve

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 10 mins

Plus cooling

A star rating of 4.3 out of 5.8 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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 caper

drained and rinsed
6 tbsp rapeseed or extra-virgin olive oil
steamed Jersey Royal potatoes

buttered, and asparagus, to serve

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Nutrition: per serving

kcal415

low
fat30g
saturates4g
carbs1g
sugars1g
fibre1g
protein35g
salt1.2g

low

Method

step 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.
step 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.
step 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.
step 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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A star rating of 4.3 out of 5.8 ratings

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