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Poached Salmon with Chimichurri

Total Time

Prep: 40 min. Cook: 10 min.

Makes

4 servings

Tender, flaky poached salmon is treated to a flavorful sauce in this elegant dish. Though it takes a little extra prep time, this impressive entree will please every mouth it meets! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Poached Salmon with Chimichurri Recipe photo by Taste of Home

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

  1. In a large Dutch oven, bring the first 9 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, until fish just begins to flake easily with a fork, 8-10 minutes.
  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.

Nutrition Facts

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

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