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Poached Salmon Recipe

Poached salmon recipe is a simple dish to have whenever. It’s quick, and it’s a healthy option to include in your diet.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Global
Keyword: how to make poached salmon, poached salmon, poached salmon recipe
Servings: 4 servings
Calories: 473kcal
Author: Luna Regina

Ingredients

  • 24 oz potato peeled and quartered
  • 1/2 tsp salt divided in half
  • 1/2 tsp pepper divided in half
  • 2 tbsp unsalted butter
  • 1 cup water
  • 2 oz celery whole or cut into chunks
  • 2 oz carrots peeled and cut into sticks
  • 2 oz onions peeled and cut in half
  • 2 bay leaves
  • 0.25 oz dill whole
  • 28 oz skinless boneless salmon 4 fillets
  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • 2 tsp lemon juice
  • 1 oz tomato diced
  • 2 tbsp parsley finely chopped

Instructions

  • Microwave the potatoes: add the quartered potatoes into a bowl and cover it with plastic wrap. You can place a larger dish on top of the bowl to save the wrap for other uses. Place it into the microwave and cook for 7 minutes.
  • Season and mash the potatoes: remove the plastic wrap/dish and add 1/4 tsp salt, 1/4 tsp pepper, 2 tbsp butter. Use a fork to mash the potatoes and mix well.
  • Poach the salmon: add 1 cup water, 2 oz whole celery, 2 oz whole carrots, 2 oz diced onions, 2 bay leaves, 0.25 oz dill, 1/4 tsp salt to a pot and bring it to a boil. Turn the heat down to low and add the fillets. Put on the lid and simmer the fillets for 5 minutes. Turn off the heat, carefully take out the fillets and leave aside.
  • Make the cream sauce: remove the herbs and vegetables from the pot and reduce the infused stock to about 1/4 cup. Add 1/4 cup heavy cream, 1/4 cup whole milk, 2 tsp lemon juice, diced tomatoes, 1 tsp parsley and cook for 2 minutes over medium heat. Simmer some more if you want a thicker sauce.
  • Plate and serve: divide mashed potatoes into portions. Scoop one out and place it onto a serving platter. Flatten the surface, then place one fillet on top. Sprinkle with parsley and a dash of black pepper if desired. Place a lemon wedge and a sprig of parsley onto the platter to garnish and serve.

Nutrition

Serving: 1serving | Calories: 473kcal | Carbohydrates: 29g | Protein: 44g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 430mg | Potassium: 1615mg | Fiber: 4g | Sugar: 3g | Vitamin A: 267IU | Vitamin C: 20mg | Calcium: 78mg | Iron: 2mg