Cold Poached Salmon with Summer Tomato Dressing

Make this chilled fish dish in the steamy days of summer when the temperatures are high and tomatoes are at their peak.

Yield: 6 servings (serving size: 1 fillet and 1/3 cup dressing)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 0.0%
  • Fat: 13.4g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 34.4g
  • Carbohydrate: 4.1g
  • Fiber: 0.6g
  • Cholesterol: 94mg
  • Iron: 1.9mg
  • Sodium: 353mg
  • Calcium: 34mg


  • 1 cup water
  • 1 cup dry white wine
  • 6 (6-ounce) salmon fillets
  • 1/4 cup minced shallots
  • 2 tablespoons white wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 large tomato, finely chopped
  • 1/3 cup packed basil leaves, finely chopped


  1. 1. Combine water and wine in a large skillet. Bring to a boil. Add fillets, skin sides up; cover, reduce heat, and simmer 5 minutes. Remove from heat, and let stand, covered, 20 minutes or until fish flakes easily when tested with a fork. Remove fillets from poaching liquid, reserving 1/2 cup liquid. Cover fillets, and chill.
  2. 2. Combine reserved 1/2 cup poaching liquid, shallots, and next 6 ingredients in a bowl; cover and chill.
  3. 3. Combine tomato and basil; cover and chill.
  4. 4. Remove and discard skin from fillets. Serve pink side up. Stir tomato and basil into shallot dressing just before serving. Spoon tomato dressing over fillets.
  5. carbo rating: 4
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