Poached Salmon with Spring Vegetables

Oxmoor House
This recipe uses a court-bouillon (coor bwee-YAWN), a poaching liquid flavored with vegetables and herbs. This French cooking method is frequently used with fish because of the subtle flavor it imparts to seafood.
4 servings (serving size: 1 steak)


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4 cups water
1/2 cup dry white wine
1 cup julienne-cut leek, white and green parts (about 1 large)
1 cup julienne-cut carrot
1 bay leaf
1 teaspoon freshly ground black peppercorns
1 teaspoon freshly ground pink peppercorns
2 parsley sprigs
4 (6-ounce) salmon steaks (about 1 inch thick)
1 teaspoon salt


Prep: 15 Minutes
Cook: 40 Minutes

Combine water, wine, and next 6 ingredients in a large Dutch oven. Bring mixture to a boil. Simmer, uncovered, over medium heat 20 minutes. Remove bay leaf and parsley; discard. Keep mixture at a low simmer.

Carefully lower fish into pan. Simmer 10 minutes or until fish flakes easily when tested with a fork.

Remove fish from poaching liquid and place in shallow individual pasta bowls. Stir salt into poaching liquid and spoon mixture evenly over fish.

Created date

March 2010

Nutritional Information

Calories 230
Fat 6.0 g
Satfat 1.0 g
Protein 34.7 g
Carbohydrate 7.5 g
Cholesterol 88 mg
Iron 2.2 mg
Sodium 719 mg
Caloriesfromfat 24 %
Fiber 1.6 g
Calcium 51 mg