Poached Salmon Recipe
Poached Salmon Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My husband, our kids and grandkids enjoy fishing on the Kenai River in summer, so we never have a shortage of salmon. I like this tasty recipe because it's so easy to prepare.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1-1/2 cups water
  • 3/4 cup chicken broth
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried tarragon
  • 4 salmon steaks (1 inch thick)
  • SAUCE:
  • 1/2 cup finely chopped zucchini
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 tablespoons chopped green onions

Directions

In a large skillet, saute onion and garlic in butter. Add the water, broth and seasonings. Add salmon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until fish flakes easily with a fork.
Meanwhile, in a small bowl, combine sauce ingredients. Serve with the salmon. Yield: 4 servings.
Originally published as Poached Salmon in Country Extra March 2000, p49

Nutritional Facts

1 each: 483 calories, 36g fat (9g saturated fat), 123mg cholesterol, 474mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 35g protein.

  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 1-1/2 cups water
  • 3/4 cup chicken broth
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon dried parsley flakes
  • 1/2 teaspoon dried tarragon
  • 4 salmon steaks (1 inch thick)
  • SAUCE:
  • 1/2 cup finely chopped zucchini
  • 1/4 cup mayonnaise
  • 1/4 cup plain yogurt
  • 2 tablespoons chopped green onions
  1. In a large skillet, saute onion and garlic in butter. Add the water, broth and seasonings. Add salmon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until fish flakes easily with a fork.
  2. Meanwhile, in a small bowl, combine sauce ingredients. Serve with the salmon. Yield: 4 servings.
Originally published as Poached Salmon in Country Extra March 2000, p49

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