Poached Salmon Recipe

Poached Salmon

Serves 4
Poached Salmon, Served Hot Or Cold With Your Choice Of Sauce Or Garnish.


  • 4 (8 oz) salmon steaks, each about 1 inch thick
  • 3 cups water
  • 1 bay leaf
  • 4 whole peppercorns
  • 2 cloves garlic, crushed
  • 4 Tbsp sherry vinegar
  • 2 thick slices lemon
  • 1 Tbsp salt
  • 24 Asparagus Spears, blanched
  • 1 lb new potatoes, steamed
  • 8 Bibb lettuce leaves
  • 2 tomatoes, wedged
  • Prepared aioli


  1. Combine court-bouillon ingredients in a large saucepan; bring to a simmer and cook 10 minutes. Place the salmon steaks in the court-bouillon and simmer for 8 minutes. Remove the saucepan from the heat, and let the salmon cool in the bouillon for 20 minutes.
  2. Drain and serve warm with a wedge of lemon.
  3. To serve cold, line 4 chilled plates with lettuce leaves; place a poached salmon steak on each plate. Serve with blanched asparagus spears, new potatoes, tomato wedges and a sauce of your choice.

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