Poached Salmon Appetizer

You can serve this flavor-packed salmon fillet as an appetizer or main course. Either way, it's delicious!

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  • prep time 25 min
  • total time 2 hr 35 min
  • ingredients 17
  • servings 8
 

Ingredients

Salmon

4
cups water
3
or 4 slices lemon, cut in half
3
or 4 slices onion, cut in half
1/4
cup small sprigs parsley
1/2
teaspoon salt
1/4
teaspoon coarsely ground pepper
1
lb salmon fillet

Sauce and Topping

2
tablespoons lemon juice
1
tablespoon honey
1
tablespoon Dijon mustard
1
tablespoon olive or vegetable oil
1/4
cup chopped fresh parsley
2
tablespoons finely chopped red onion
2
teaspoons capers
1
teaspoon grated lemon peel
1/4
teaspoon salt
Cocktail bread slices or crackers, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 10 or 12-inch skillet, heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling. Boil 3 minutes. Reduce heat to medium- low. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
  • 2 In small bowl, mix lemon juice, honey, mustard and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel.
  • 3 To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices.
  • 1 In 10 or 12-inch skillet, heat water, lemon slices, onion slices, parsley sprigs, 1/2 teaspoon salt and the pepper to boiling. Boil 3 minutes. Reduce heat to medium- low. Add salmon, skin side down. Cover and cook 5 to 6 minutes or until salmon flakes easily with fork. Remove salmon from liquid in skillet. Cool completely. Cover and refrigerate at least 2 hours but no longer than 24 hours. Discard liquid in skillet.
  • 2 In small bowl, mix lemon juice, honey, mustard and oil until well blended. In another small bowl, mix chopped parsley, red onion, capers and lemon peel.
  • 3 To serve, carefully remove skin from salmon; place salmon on serving plate. Sprinkle with 1/4 teaspoon salt. Drizzle honey-mustard sauce over salmon; sprinkle with parsley mixture. Serve with bread slices.

EXPERT TIPS

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Expert Tips

Most of the salmon eaten in the United States comes from the Pacific Northwest. Chinook salmon, also called king salmon, ranges in color from off-white to bright red. It is the most expensive and has the best flavor of the salmon sold in the U.S.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
),
Cholesterol
25mg
25%;
Sodium
290mg
290%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
6%;
Calcium
2%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.