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Poached Salmon with Chimichurri Recipe

Tender, flaky salmon is treated to a flavorful sauce in this elegant dish from our Test Kitchen. Though it takes a little extra prep time, this impressive entree will please every mouth it meets!

This recipe is:

Healthy

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Poached Salmon with Chimichurri Recipe

Prep: 40 min. Cook: 10 min.

Yield: 4 Servings

40 10 50

Ingredients

4 cups water
1/2 cup white wine or reduced-sodium chicken broth
1/2 cup white wine vinegar
1 medium carrot, coarsely chopped
1 celery rib with leaves, coarsely chopped
1 medium onion, coarsely chopped
4 sprigs fresh parsley
4 whole peppercorns
1 bay leaf
4 salmon fillets (4 ounces each)
CHIMICHURRI:
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon olive oil
3 tablespoons finely chopped onion
3 tablespoons minced fresh parsley
1 garlic clove, minced
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper

Directions

In a large Dutch oven, bring the first nine ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Strain, reserving liquid (discard vegetables and spices).
Return liquid to the pan and bring to a boil. Reduce heat; add salmon. Poach, uncovered, for 8-10 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, whisk the lemon juice, vinegar and oil. Stir in the onion, parsley, garlic, pepper and cayenne. Serve with salmon. Yield: 4 servings.

Nutritional Facts 1 fillet with 1 tablespoon chimichurri equals 246 calories, 16 g fat (3 g saturated fat), 67 mg cholesterol, 69 mg sodium, 2 g carbohydrate, trace fiber, 23 g protein.

Originally published as Poached Salmon with Chimichurri in Light & Tasty December/January 2008, p63