Poached Salmon

A deliciously fat-free method of cooking salmon. With dill, reduced-fat crème fraiche, new potatoes and herb salad.


  • 4 salmon fillets
  • 100g of mixed salad leaves
  • 2 medium lemons
  • 6 medium new potatoes (approx 70g each), quartered
  • 400ml of reduced fat creme fraiche
  • 28g of fresh flat leaf parsley
  • 25g of fresh dill
  • 800ml vegetable stock, prepared according to the packet instructions
  • 4 tbsp olive oil
  • 4 tsp white wine vinegar
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £3.81
  • Store cupboard: Typical
  • Calories per serving: 616
  • 5-a-day per serving: 0.3
  • Print Recipe
Poached Salmon photo

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  1. Finely slice one of the lemons.. Place the salmon fillets in a large saucepan, top with the lemon slices, and then pour over the stock. Season with salt and pepper and transfer to a medium heat. Bring to the boil, reduce the heat and simmer for 8-10 minutes, or until cooked through.
  2. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender.
  3. While the salmon and potatoes are cooking, make the dill crème fraiche and a vinaigrette for the herb salad. Finely chop half the dill and mix it with the crème fraiche and the juice of half the remaining lemon. Season with salt and pepper and set aside. To make the vinaigrette, mix the olive oil and white wine vinegar in a bowl and season with salt and pepper.
  4. Strip the parsley and remaining dill from the stems and mix with the salad leaves.
  5. Drain the potatoes and carefully remove the salmon fillets from the poaching stock. Toss the salad leaves with the vinaigrette. Serve the salmon and potatoes immediately with the dill crème fraiche, salad and the remaining lemon half cut into wedges.

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