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Poached Salmon With Matchstick Vegetables


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  • SALAD:
  • 4 center-cut salmon filets (5 oz ea) poached
  • 2 large portobello mushroom caps
  • 2 tablespoons red wine vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 bag baby spinach - (10 oz)
  • 1 cup matchstick-cut seeded plum tomatoes
  • 1 cup blanched green beans (or haricots verts [baby green beans])
  • 2 medium endives cut in matchsticks
  • 2 tablespoons black nicoise olives
  • 1 tablespoon capers drained, rinsed
  • 2 tablespoons stemmed fresh cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 4


Step 1

To poach fish, place in a single layer in skillet. Add salt, a bay leaf and enough water to cover fish. Cook 6 to 8 minutes, covered, over low heat. Let fish stand in water, off the heat for 5 minutes more before removing with a slotted spoon.

Heat oven to 400 degrees. In a small baking dish, toss mushroom caps with vinegar, salt and pepper. Roast 10 minutes. Cool slightly and cut into 1/2-inch slices.

In a large bowl combine spinach, tomatoes, green beans, endives, olives and capers. Toss with dressing.

Divide salad greens on 4 plates; top each with a salmon filet. Sprinkle with cilantro.

This recipe yields 4 servings.

Carbohydrates: 11.5 grams
Net Carbs: 8.5 grams
Fiber: 3 grams
Protein: 32.5 grams
Fat: 30 grams
Calories: 442

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