Cold Poached Salmon with Red Bell Pepper and Parsle

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Cold Poached Salmon with Red Bell Pepper and Parsley Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions