Poached Salmon with Spring Vegetables

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.

Yield: 4 servings (serving size: 1 steak)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 6.0g
  • Saturated fat: 1.0g
  • Protein: 34.7g
  • Carbohydrate: 7.5g
  • Cholesterol: 88mg
  • Iron: 2.2mg
  • Sodium: 719mg
  • Calories from fat: 24%
  • Fiber: 1.6g
  • Calcium: 51mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Poached Salmon with Spring Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy