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Poached Salmon Appetizer

(2)
  0 reviews
  • 25 min prep time
  • 2 hr 35 min total time
  • 17 ingredients
  • 8 servings
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You can serve this flavor-packed salmon fillet as an appetizer or main course. Either way, it's delicious!

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
45
% Daily Value
Total Fat
5g
0%
Saturated Fat
1g
0%
Cholesterol
25mg
0%
Sodium
290mg
0%
Total Carbohydrate
4g
0%
Dietary Fiber
0g
0%
Protein
10g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
4%
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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