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Poached Salmon with Spring Vegetables

Prep time 15 mins
Cook time 40 mins
Yield 4 servings (serving size: 1 steak)
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 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

Nutrition 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

How to Make It

  1. 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.

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

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

Oxmoor House Healthy Eating Collection