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20 minute dinner recipes

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Poached Salmon with Fresh Herb Salad


From EatingWell:  March/April 2012

Gently cooking salmon in a savory broth keeps the fish moist and tender. Serve it warm or chilled with the salad of fresh herbs.

4 servings, 4 ounces salmon & about 1 cup salad each | Active Time: 20 minutes | Total Time: 35 minutes



  1. Season salmon with 1 teaspoon salt. Bring wine, water, peppercorns and crushed red pepper to a simmer in a large saucepan. Reduce the heat so the liquid is steaming, but not bubbling. Place the salmon in the steaming liquid (the fillets will fit tightly) and cook very gently until just cooked through, 6 to 10 minutes. Remove the salmon from the liquid.
  2. Toss mint and parsley leaves, shallot, oil and 1 tablespoon lemon juice in a medium bowl. Season with a pinch of salt.
  3. Drizzle the salmon with the remaining lemon juice and serve with the salad.


Per serving : 262 Calories; 12 g Fat; 2 g Sat; 7 g Mono; 66 mg Cholesterol; 5 g Carbohydrates; 29 g Protein; 1 g Fiber; 700 mg Sodium; 692 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 vegetable, 4 lean meat, 1 1/2 fat

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