Cold Poached Salmon with Red Bell Pepper and Parsley Salsa Recipe

Name: Cold Poached Salmon with Red Bell Pepper and Parsley Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1/2 cup dry white wine; 4 tablespoons chopped onion; 4 tablespoons chopped fresh dill; 3 teaspoons chopped garlic; 1 1/2 pounds Yukon Gold potatoes, peeled, each cut into 8 wedges; 2 8-ounce salmon steaks; 3 tablespoons chopped fresh parsley; 3 tablespoons fresh lemon juice; 4 teaspoons olive oil; 1/4 cup finely chopped red bell pepper; 1 tablespoon drained capers

Servings: persons

2 cups water
1/2 cup dry white wine
4 tablespoons chopped onion
4 tablespoons chopped fresh dill
3 teaspoons chopped garlic
1 1/2 pounds Yukon Gold potatoes, peeled, each cut into 8 wedges
2 8-ounce salmon steaks
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice
4 teaspoons olive oil
1/4 cup finely chopped red bell pepper
1 tablespoon drained capers

1
Bring 2 cups water, wine, 2 tablespoons onion, 2 tablespoons dill and 1 1/2 teaspoons garlic to boil in wide saucepan or skillet.
2
Add potatoes.
3
Reduce heat; cover and simmer until potatoes are tender, about 20 minutes.
4
Using slotted spoon, transfer potatoes to bowl.
5
Cool.
6
Add salmon steaks to poaching liquid in same saucepan.
7
Cover and simmer over medium-low heat just until salmon is opaque in center, about 7 minutes.
8
Using spatula, transfer salmon to plate and cool.
9
Cut salmon steaks in half; remove skin and bones.
10
Cut salmon into 1-inch pieces.
11
Combine parsley, lemon juice, oil, 2 tablespoons dill and 1 1/2 teaspoons garlic in processor.
12
Chop finely.
13
Transfer to small bowl.
14
Mix in bell pepper, capers and 2 tablespoons onion.
15
Season with salt and pepper.
16
(Potatoes, salmon and salsa can be made 6 hours ahead.
17
Cover separately; chill.
18
Let stand at room temperature 30 minutes before continuing.)
19
Mound salmon in center of platter.
20
Surround with potatoes.
21
Sprinkle with salt and pepper.
22
Spoon salsa over.

303

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups water, 1/2 cup dry white wine, 4 tablespoons chopped onion, 4 tablespoons chopped fresh dill, and more.

Yes, Cold Poached Salmon with Red Bell Pepper and Parsley Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cold Poached Salmon with Red Bell Pepper and Parsley Salsa

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