Poached Salmon in a Fresh Herb and Spring Pea Broth Recipe

Name: Poached Salmon in a Fresh Herb and Spring Pea Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch tarragon, 1 tablespoon chopped; 1 bunch chives, 1 tablespoon chopped; 3 cups water; 1 cup dry white wine; 1 cup flat-leaf parsley leaves; 3 medium scallions, white and tender green parts, cut into thirds; 2 celery ribs with leaves, cut into thirds; 2 garlic cloves, smashed; 2 thyme sprigs; 1 teaspoon coriander seeds; 1/2 teaspoon black peppercorns; One 1 1/2-by- 1/2-inch strip of lemon zest; Kosher salt; Six 6-ounce skinless center-cut salmon fillets; 1 cup fresh shelled peas or frozen baby peas; 1/4 cup extra-virgin olive oil

Servings: persons

1 bunch tarragon, 1 tablespoon chopped
1 bunch chives, 1 tablespoon chopped
3 cups water
1 cup dry white wine
1 cup flat-leaf parsley leaves
3 medium scallions, white and tender green parts, cut into thirds
2 celery ribs with leaves, cut into thirds
2 garlic cloves, smashed
2 thyme sprigs
1 teaspoon coriander seeds
1/2 teaspoon black peppercorns
One 1 1/2-by- 1/2-inch strip of lemon zest
Kosher salt
Six 6-ounce skinless center-cut salmon fillets
1 cup fresh shelled peas or frozen baby peas
1/4 cup extra-virgin olive oil

1
In a medium saucepan, combine the unchopped tarragon and chives with the water, wine, parsley leaves, scallions, celery, garlic, thyme, coriander seeds, peppercorns, lemon zest and 1 teaspoon of salt.
2
Bring to a boil, then reduce the heat to moderate and simmer the broth for 20 minutes.
3
Strain the vegetable-herb broth into a very large skillet; discard the solids.
4
Bring the vegetable-herb broth to a simmer.
5
Season the salmon with salt and carefully add the fillets to the skillet, skinned side up.
6
Bring the broth back to a simmer.
7
Cover the skillet and reduce the heat to moderately low.
8
Cook the salmon for 3 minutes, then turn the fillets and add the fresh peas.
9
Cover and cook until the peas are bright green and the salmon is barely cooked through, about 4 minutes.
10
Using a slotted spoon, transfer the salmon to shallow bowls and scatter the peas on top.
11
Whisk the olive oil into the broth.
12
Pour the broth over the salmon, sprinkle with the chopped tarragon and chives and serve.

336

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 16 ingredients. The key ingredients include: 1 bunch tarragon, 1 tablespoon chopped, 1 bunch chives, 1 tablespoon chopped, 3 cups water, 1 cup dry white wine, and more.

Yes, Poached Salmon in a Fresh Herb and Spring Pea Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poached Salmon in a Fresh Herb and Spring Pea Broth

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