This Poached Salmon with Salsa Verde is my favorite way to serve salmon. It’s amazing either warm or cold. This dish is wonderful on it’s own or lovely served over a grain salad such as Farro Salad with Spinach and Pickled Shallots, CLICK HERE for that recipe. The salsa verde is a wonderful compliment to the fish but don’t be afraid to substitute pesto, chimichurri, or any of your favoirte sauces with the poached salmon.
This recipe has been adapted to my kitchen from a recipe in “Biba’s Italy” by Biba Caggiano.
Poached Salmon with Salsa Verde
This is my favorite way to prepare salmon. It's so versatile, serve it warm or cold, the perfect addition to the buffet table. The salsa verde is an amazing sauce for the salmon but if you're running short on time serve it with prepared pesto or a Mexican salsa verde. Sure, it will change the flavor profile but the salmon carries it off beautifully!
- ½ bottle of dry white wine
- 2 medium carrots coarsely chopped
- 1 small onion quartered
- 1- celery stalk coarsely chopped
- 2 T black peppercorns
- 6 parsley sprigs
- 1 lemon sliced
- 2 lb salmon fillet or 6 separate 5-6 oz portions
- Lemon wedges
- Olive oil
Italian Salsa Verde:
- 2 cups parsley Washed and dried
- 4 Cornishons coarsely chopped
- 2 Pickled Onions optional
- 1 tablespoon capers
- 1 tablespoon Dijon Mustard
- Juice and zest of one Lemon
- 1 Clove Garlic coarsely chopped
- 1/2 cup Olive Oil
- 1 teaspoon Anchovy Paste optional
To Make the Salsa Verde:
Put all of the ingredients except for the olive oil into a blender or food processor fitted with a metal blade. Pulse until the ingredients are chopped taking care not to turn them into mush, you want to have some texture. Add just a bit of the olive oil to the processor if you need to loosen things up. Spoon the contents of the food processor to a bowl & stir in the olive oil. Season to taste with salt, additional olive oil or mustard, if needed.
The salsa can be refrigerated up to 3 days. Serve at room temperature.
To Poach the Salmon:
Add the first 7 ingredients to a pan large enough to hold the salmon fillet then fill with enough water to cover the salmon completely. Bring to a boil; reduce heat to low and simmer for 30 minutes or so to blend the flavors.
Add the salmon to the pan. Add water if the salmon is not completely submerged. When the broth comes back to a boil, reduce heat to low and simmer the salmon, covered, for 5-6 minutes. Turn off the heat, cover he pan and let the salmon sit in the broth until the flesh is no longer translucent, 10 +/- minutes.
Transfer the salmon to a platter and dry with paper towels. Garnish with lemon wedges, drizzle with a flavorful olive oil and plenty of the flavorful salsa Verde.
To serve the salmon cold in the broth and refrigerate up to 24 hours.
I am so grateful for the Annapolis Whole Foods who provided all of the amazing produce for the creation of this post. I’m a devoted Whole Foods shopper but any opinions or findings you read here are solely my own.
As always, I am most grateful for you, my community and will always do my best to serve you in introducing products that you will find the most useful, amazing, helpful, to keep you sane in the kitchen, at home and on the streets.