Poached Salmon with Peach Salad {Recipe}

July 3, 2012

Between the hot weather and my busy schedule I’ve been trying to come up with dinner ideas that are not only Nutritioulicious, but also easy and don’t require hours standing over a hot stove. A recipe from a recent issue of Everyday Food fit those parameters – Poached Salmon with Watercress Peach Salad. I like salmon, but as I’ve mentioned in the past my husband doesn’t, so I passed over it. That is until I saw my hubby eating poached salmon at a recent event – lo and behold, it turns out he’ll eat salmon if it’s cold! So I went back to the recipe and decided to make it one night last week for dinner.

Poaching is the process of gently simmering food in liquid, usually stock or wine. (Ocassionaly you will find food poached in olive oil in restaurants, so it’s a good idea to always ask what the meat is poached in.) If you’ve never poached something before don’t let the idea of this cooking technique dissuade you – it’s much easier than it seems. 

As usual, I made some changes to the original recipe: Instead of watercress I used arugula and I added pistachios and avocado to the salad.

poached salmon


poached salmon
5 from 1 vote

Course Dinner, Entree, Salad
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4
Calories 588 kcal
Author Jessica Levinson


For Poaching:

  • 1 lemon thinly sliced
  • 5 whole black peppercorns
  • coarse salt and pepper
  • 4 skinless salmon fillets 1 1/2 pounds total; 1 inch thick

For Serving

  • 1 teaspoon grated lemon zest plus 2 tablespoons juice
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons grainy mustard
  • 1 bunch arugala trimmed
  • 2 large peaches thinly sliced
  • 1 cup fresh basil leaves
  • 1/4 cup shelled pistachios
  • 1/2 avocado cubed


Poach salmon:

  1. In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer.
  2. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.

To serve:

  1. Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper.
  2. Divide arugula, peaches, basil, pistachios, and avocado among four plates, top with salmon, and drizzle with dressing. Season with salt and pepper.

My husband loved the recipe and was really surprised how filling it was. The next day his colleagues from work emailed me asking what I had made because my husband raved about it at work! I think this recipe is a keeper (along with my hubby!).

Have you ever poached before? Share with us what you’ve made!

Share Your Thoughts

Your email address will not be published. Required fields are marked *