Easy poached salmon with salsa verde

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

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Easy poached salmon with salsa verde at home. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 395 calories, 35g of protein, and 25g of fat per serving. This recipe serves 6. A mixture of caper, jersey royal potatoes, garlic clove, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

First make the poaching liquid for the fish.

Ingredients you will need

Fish

Put the peppercorns, 2 tsp salt, vinegar, fennel, bay leaves and parsley stalks in a saucepan with 2.5 litres of water, and bring to the boil. Boil for 10 mins so all the flavours infuse into the liquid.

Ingredients you will need

Peppercorns

Bay Leaves

Parsley

Vinegar

Fennel

Water

Salt

Equipment you will use

Sauce Pan

Make sure that you choose a roasting tin big enough to hold the salmon fillet. Strain the liquid into the empty tin, bring to the boil on the hob, then add the fish, skin-side down, making sure it is covered in liquid. Scatter around the lemon slices, and simmer gently for 1-2 mins until the fish changes colour completely. Cover the surface with a large piece of foil, turn off the heat and leave to cool completely. The fish will cook as the liquid cools.

Ingredients you will need

Salmon Fillets

Lemon

Fish

Equipment you will use

Aluminum Foil

To make the salsa verde, put all the ingredients into the bowl of a food processor, then blitz to make a bright, slightly chunky sauce. Season to taste.

Ingredients you will need

Salsa Verde

Sauce

Equipment you will use

Food Processor

Bowl

Carefully remove the salmon to a serving platter and peel away the skin if you like.

Ingredients you will need

Salmon

Serve with the salsa verde, new potatoes and asparagus.

Ingredients you will need

New Potato

Salsa Verde

Asparagus

Equipment

Ingredients

Servings:

1teaspoon

peppercorn 200milliliters

white wine vinegar 1

fennel bulb, thinly sliced 2

bay leaves 3stalks

few parsley (from the bunch used for the salsa verde)1kg

2lb 4oz piece British salmon fillet, skin on 3slices

few lemon 3

or 4 garlic clove 5fillets

anchovy fillets, rinsed if packed in salt 2

zest and juice unwaxed lemons 1large bunch

flat-leaf parsley, leaves and stems 1large bunch

basil, leaves and stems 4Tbsps

caper drained and rinsed 6Tbsps

rapeseed or extra-virgin olive oil 1serving

steamed Jersey Royal potatoes, buttered, and asparagus, to serve

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.