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

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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


  • 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


  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.
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