Poaching gives salmon a delicate, very moist texture. The tangy salsa dresses the fish up with the bright flavours of garlic, capers and vinegar. Serve with a crisp salad and some crusty bread to soak up the salsa.
HANDS-ON TIME
15 minutes
TOTAL TIME
20 minutes
MAKES
4 servings
INGREDIENTS
POACHED SALMON:
1 onion, thinly sliced
1 rib celery, thinly sliced
3 thin slices lemon
4 sprigs fresh parsley
½ tsp each salt and black peppercorns
4 skin-on salmon fillets (each 175 g)
SALSA VERDE:
⅓ cup fresh bread crumbs
3 tbsp red wine vinegar
1 hard-cooked egg, coarsely chopped
1 bunch fresh parsley, stemmed
2 tbsp capers, drained
2 anchovy fillets
1 clove garlic
¼ cup extra-virgin olive oil
4 lemon wedges
DIRECTIONS
POACHED SALMON: In wide shallow pan large enough to hold fish in single layer, bring 3 cups water, onion, celery, lemon, parsley, salt and peppercorns to boil. Cover, reduce heat and simmer for 5 minutes.
Add fish; cover and poach just below simmer just until fish flakes easily when tested, 5 to 7 minutes. Using slotted spatula, transfer fish to plates; remove skin.
SALSA VERDE: While onion mixture is coming to boil, soak bread crumbs in vinegar for 5 minutes; transfer to food processor. Add egg, parsley, capers, anchovies and garlic; pulse until finely chopped. With motor running, drizzle in oil and 3 tbsp of the fish poaching liquid.
TO FINISH: Serve fish with salsa verde and lemon wedges.
NUTRITIONAL INFORMATION, PER SERVING: about 476 cal, 37 g pro, 34 g total fat (6 g sat. fat), 4 g carb, 1 g fibre, 149 mg chol, 562 mg sodium, 702 mg potassium. % RDI: 7% calcium, 19% iron, 25% vit A, 65% vit C, 38% folate.
TIP FROM THE TEST KITCHEN
The skin really helps hold the salmon together as it poaches. If you can only get your hands on skinless salmon fillets, try buying a larger side of salmon with the skin on and cut it into single portions yourself.
