Poached Salmon with Creamy Herb Sauce

Photo: Jan Smith

Poach the salmon for 10 minutes, then let it stand for another 10 minutes to finish cooking. It will be translucent in the center when it's completely cooked.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 38%
  • Fat: 17.4g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 5.6g
  • Protein: 41.1g
  • Carbohydrate: 19.2g
  • Fiber: 4.2g
  • Cholesterol: 87mg
  • Iron: 2.3mg
  • Sodium: 684mg
  • Calcium: 132mg


  • Salmon:
  • 2 cups dry white wine
  • 2 cups water
  • 3 tablespoons sliced shallots
  • 6 black peppercorns
  • 4 lemon slices
  • 2 parsley sprigs
  • 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
  • Sauce:
  • 1/2 cup low-fat mayonnaise
  • 1/4 cup chopped fresh sorrel
  • 1/4 cup fat-free sour cream
  • 2 tablespoons chopped fresh chervil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh dill
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Remaining Ingredients:
  • 3 cups sugar snap peas, trimmed
  • 8 cups torn Bibb lettuce (about 5 ounces)


  1. To prepare salmon, combine the first 6 ingredients in a large skillet; bring to a boil. Add fish to pan. Cover, reduce heat, and simmer 10 minutes (fish may not be completely cooked). Remove from heat. Let stand, covered, 10 minutes. Remove fish from pan with a slotted spoon; place on a dish. Cover and chill. Discard cooking liquid.
  2. To prepare sauce, combine mayonnaise and next 9 ingredients (through pepper) in a small bowl; cover and chill.
  3. Cook peas in boiling water 1 minute or until crisp-tender. Drain and rinse with cold water; drain. Arrange 2 cups of lettuce and 3/4 cup peas on each of 4 plates. Top each serving with 1 salmon fillet and about 3 tablespoons sauce.
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