Photo: Caroline Attwood
Easy poached salmon with salsa verde
15 ingredients
15 min + 10 min
Serves 6
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Create a poaching liquor of fennel, bay and parsley for your fish, then serve with an Italian 'green sauce'
Estimated Nutrition (whole recipe, rough)
806
Calories
60g
Protein
38g
Fat
61g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp peppercorns
- 200ml white wine vinegar
- 1 fennel bulb , thinly sliced
- 2 bay leaves
- few parsley stalks (from the bunch used for the salsa verde)
- 1kg/2lb 4oz piece British salmon fillet , skin on
- few lemon slices
- 3 or 4 garlic clove
- 5 anchovy fillets, rinsed if packed in salt
- zest and juice 2 unwaxed lemons
- large bunch flat-leaf parsley , leaves and stems
- large bunch basil , leaves and stems
- 4 tbsp capers drained and rinsed
- 6 tbsp rapeseed or extra-virgin olive oil
- steamed Jersey Royal potatoes , buttered, and asparagus, to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes