Poached Salmon

Name: Poached Salmon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6
Cuisine: italian
Ingredients: 1 tsp peppercorn; 200ml white wine vinegar; 1 fennel bulb thinly sliced; 2 bay leaves; few parsley stalks (from the bunch used for the salsa verde); 1kg/2lb 4oz piece British salmon fillet skin on; few lemon slices; 3 or 4 garlic clove; 5 anchovy fillets, rinsed if packed in salt; zest and juice 2 unwaxed lemons; large bunch flat-leaf parsley leaves and stems; large bunch basil leaves and stems; 4 tbsp caper drained and rinsed; 6 tbsp rapeseed or extra-virgin olive oil; steamed Jersey Royal potatoes buttered, and asparagus, to serve

4.25 (8)

⏱ 25 mins 🍽 Serves 6 🌶 italian ✅ Easy 🏷 Main course

This Italian-inspired main course features a large salmon fillet gently poached in a flavourful broth infused with fennel, bay and parsley. The fish is served with a zesty homemade salsa verde, made with garlic, anchovies, capers and fresh herbs. It's a light yet satisfying dinner, perfect with sides of buttered Jersey Royal potatoes and steamed asparagus. The entire dish comes together in just 25 minutes, serving six people.

Ingredients

1 tsp peppercorn
200ml white wine vinegar
1 fennel bulb thinly sliced
2 bay leaves
few parsley stalks (from the bunch used for the salsa verde)
1kg/2lb 4oz piece British salmon fillet skin on
few lemon slices
3 or 4 garlic clove
5 anchovy fillets, rinsed if packed in salt
zest and juice 2 unwaxed lemons
large bunch flat-leaf parsley leaves and stems
large bunch basil leaves and stems
4 tbsp caper drained and rinsed
6 tbsp rapeseed or extra-virgin olive oil
steamed Jersey Royal potatoes buttered, and asparagus, to serve

Method

Begin by preparing the poaching liquor. Combine the peppercorns, 2 tsp salt, vinegar, sliced fennel, bay leaves and parsley stalks with 2.5 litres of water in a saucepan. Bring this to a boil and let it bubble for 10 mins to allow the flavours to infuse.
Select a roasting tin large enough for the salmon. Strain the hot liquid into the tin and bring it back to a boil on the hob. Place the salmon fillet in, skin-side down, ensuring it is submerged. Add the lemon slices and simmer gently for 1-2 mins until the fish colour changes fully. Cover the surface with a large foil sheet, switch off the heat and leave to cool completely. the salmon will finish cooking as the liquid cools.
For the salsa verde, place all the listed ingredients into a food processor bowl. Pulse the mixture to create a bright green sauce with a slightly coarse texture, then season according to your preference.
Gently transfer the cooled salmon to a serving platter, removing the skin if desired. Serve the fish accompanied by the salsa verde, alongside buttered new potatoes and asparagus.

Nutrition (per serving)

Calories415 kcal

Fat30 g

Saturates4 g

Carbs1 g

Sugars1 g

Fibre1 g

Protein35 g

Sodium480 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineitalian