Poached Salmon With Potato Salad And Asparagus

Name: Poached Salmon With Potato Salad And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None For the Salmon; 1 1/4 cups white wine; 1 1/4 cups white wine vinegar; 1/2 cup packed brown sugar; 1 None bay leaf; 12 None black peppercorns; 2 1/4 lb salmon fillet, skin on; None None For the Asparagus Salad; 10 1/2 oz asparagus, woody ends snapped off; 1/2 cup plus 2 tbsp olive oil; 2 None lemons, juiced; 1/3 cup minced fresh chives; None None For the Potato Salad; 1 1/2 lbs new potatoes, boiled, quartered; 1 cup mayonnaise; 1/3 cup wholegrain mustard; 1/3 cup chopped fresh flat-leaf parsley; None None Watercress and lime wedges, to serve

Servings: persons

None None For the Salmon
1 1/4 cups white wine
1 1/4 cups white wine vinegar
1/2 cup packed brown sugar
1 None bay leaf
12 None black peppercorns
2 1/4 lb salmon fillet, skin on
None None For the Asparagus Salad
10 1/2 oz asparagus, woody ends snapped off
1/2 cup plus 2 tbsp olive oil
2 None lemons, juiced
1/3 cup minced fresh chives
None None For the Potato Salad
1 1/2 lbs new potatoes, boiled, quartered
1 cup mayonnaise
1/3 cup wholegrain mustard
1/3 cup chopped fresh flat-leaf parsley
None None Watercress and lime wedges, to serve

1
Place the wine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch oven, bring to a boil and turn off the heat. Season the salmon with salt and pepper and place in the liquid for 30 mins, with the lid half on.
2
Cook the asparagus in boiling water for 2-3 mins, then drain and refresh in ice water. Place in a bowl with the olive oil, lemon juice, and chives. Toss to combine.
3
Place all potato salad ingredients in to a bowl and mix to combine.
4
Remove the skin from the salmon and gently separate into pieces.
5
Place a bed of potato salad on to each plate, top with watercress leaves, the salmon pieces and finish with the asparagus salad. Serve with lime wedges.

1596

kcal

Calories

109

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: None None For the Salmon, 1 1/4 cups white wine, 1 1/4 cups white wine vinegar, 1/2 cup packed brown sugar, and more.

Yes, Poached Salmon With Potato Salad And Asparagus 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!