Poached Salmon and snap peas

By Nitaj3

Ingredients

• 6 cups water
• 3 strips lemon zest
• 4 skinless salmon fillets (4 to 6 ounces each)
• 1/2 pound trimmed snap peas
• 2 tablespoons unsalted butter
• 1/2 cup fresh mint leaves
• 1 bunch trimmed watercress
• Olive oil

Details

Adapted from marthastewart.com

Preparation

Step 1

Directions

1.
Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.





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