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Poached Sockeye Salmon Salad
Recipes
Poached Sockeye Salmon Salad
4 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 4 (6 oz) sockeye salmon fillets (about 1 ½ lb)
  • 0.75 oz fresh dill
  • 1 lemon, for slices
  • 1 bay leaf
  • 1 tablespoon kosher salt
  • 4 cups water
  • 2 cups dry white wine (or chicken broth)
  • 1 tablespoon whole-grain Dijon mustard
  • ½ cup garlic vinaigrette
  • 1 ripe Hass avocado
  • 5 oz cherry tomatoes
  • 4 hard-boiled eggs
  • 1 (4 oz) package butter lettuce blend
  • ½ cup sliced pepperoncini peppers

Steps

    1. Thaw fish following package instructions. Remove dill fronds from stems (reserve fronds); slice lemon thinly. Combine in large saucepan: dill stems, lemon slices, bay leaf, salt, water, and wine. Bring to simmer over medium-low and cook 10 minutes.
    2. Reduce heat to low (maintain temperature of 185°F), add salmon to pan, and poach 8–10 minutes until centers of fillets are opaque and 145°F. Remove salmon from poaching liquid (discard poaching liquid). Chill 1 hour or until ready to serve.
    3. Meanwhile, chop reserved dill coarsely (1 tablespoon). Combine dill, mustard, and vinaigrette in small bowl; whisk to blend. Halve avocado, scoop out flesh, and slice. Halve tomatoes; peel and quarter eggs.
    4. Place lettuce and ¼ cup vinaigrette mixture in large bowl; toss to coat. Divide dressed lettuce among serving plates. Place salmon in centers of plates; arrange tomatoes, eggs, avocados, and peppers around salmon. Drizzle with remaining vinaigrette; serve.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 480, Total Fat 29g, Sat Fat 3.5g, Trans Fat 0g, Chol 275mg, Sodium 1130mg, Total Carb 10g, Fiber 2g, Total Sugar 6g, (Incl. 4g Added Sugars), Protein 45g, Vitamin D 130%, Calc 4%, Iron 10%, Potassium 15%