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Poached Salmon with White Bean and Radish Salad

Photo: Annabelle Breakey; Styling: Karen Shinto

Total time 20 mins

Serves 4

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.


  • 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)

Nutrition 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

How to Make It

  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.