Poached Salmon with Chimichurri Recipe

4 1 3
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Poached Salmon with Chimichurri Recipe

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4 1 3
Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 40 min. Cook: 10 min.

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

Nutritional Facts

1 each: 246 calories, 16g fat (3g saturated fat), 67mg cholesterol, 69mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 23g protein.

  • 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
  1. 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).
  2. 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.
  3. 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.
Originally published as Poached Salmon with Chimichurri in Light & Tasty December/January 2008, p63

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lissylou622 User ID: 1735737 107667
Reviewed Sep. 26, 2012

"Wow! I think I found a new favorite salmon recipe! Seems more complicated than it really is, easy and delicious!"

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