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

Source: EatingWell Magazine, March/April 2012




Ingredient Checklist


Instructions Checklist
  • 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.

  • Toss mint and parsley leaves, shallot, oil and 1 tablespoon lemon juice in a medium bowl. Season with a pinch of salt.

  • Drizzle the salmon with the remaining lemon juice and serve with the salad.


Make Ahead Tip: Poach salmon (Step 1) and refrigerate in poaching liquid for up to 1 day. Drain; let stand at room temperature for 30 minutes before serving.

Nutrition Facts

4 ounces salmon & about 1 cup salad
262 calories; protein 29.2g; carbohydrates 4.7g; dietary fiber 0.9g; sugars 1g; fat 12.4g; saturated fat 2.3g; cholesterol 66.3mg; vitamin a iu 1805.1IU; vitamin c 29.8mg; folate 50.4mcg; calcium 90.3mg; iron 2.3mg; magnesium 54.9mg; potassium 692.2mg; sodium 700.2mg; thiamin 0.1mg.

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