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Poached Salmon with Chimichurri

 Poached Salmon with Chimichurri
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!
4 ServingsPrep: 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.

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Poached Salmon with Chimichurri (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.