Poached Salmon with White Bean and Radish Salad

Poached Salmon with White Bean and Radish SaladRecipe

Photo: Annabelle Breakey; Styling: Karen Shinto

The salmon takes almost no time to cook, so prep the radishes and rosemary before the fish goes in the pan. If your backyard rosemary is blooming, sprinkle on a few blossoms before serving.

Serves 4


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1 teaspoon fennel seeds, crushed
4 skinned sockeye salmon fillets (6 oz. each)
2 cups reduced-sodium chicken broth
1/2 cup dry white wine, such as Pinot Grigio
2 teaspoons lemon juice
1 rosemary sprig plus 1 tsp. chopped fresh rosemary leaves
1 bay leaf
2 ounces baby spinach leaves (4 cups lightly packed)
1 can (15 oz.) cannellini beans, drained and rinsed
8 to 10 small red and/or French Breakfast radishes, very thinly sliced
5 tablespoons olive oil, divided
1 1/2 tablespoons white wine vinegar
1 teaspoon minced garlic
Salt and pepper
Rosemary blossoms (optional)


Total: 20 Minutes

1. Heat a wide, deep frying pan over medium-high heat. Add fennel seeds and toast until fragrant. Arrange salmon over toasted fennel and add broth, white wine, lemon juice, rosemary sprig, and bay leaf. Bring to a simmer, then cover and cook until salmon is no longer translucent but still moist in the center, 2 to 4 minutes total. (It will continue to cook as it sits.)

2. Meanwhile, in a medium bowl, toss spinach, beans, radishes, 1/4 cup oil, the vinegar, garlic, chopped rosemary, and salt and pepper to taste. Divide salad among 4 wide, shallow bowls. Gently lift salmon fillets from poaching liquid and place each on a salad.

3. Pour about 1/2 cup poaching liquid into each bowl. Drizzle salmon with remaining 1 tbsp. oil and sprinkle with rosemary blossoms, if using.

Created date

April 2015

Nutritional Information

Calories 546
Caloriesfromfat 50 %
Protein 47 g
Fat 31 g
Satfat 4.5 g
Carbohydrate 15 g
Fiber 5.3 g
Sodium 294 mg
Cholesterol 117 mg