Poached Salmon With Potato Salad And Asparagus Recipe

Name: Poached Salmon With Potato Salad And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups white wine; 1 1/4 cups white wine vinegar; 1/2 cup brown sugar packed; 1 bay leaf; 12 black peppercorns; 2 1/4 pounds salmon fillet skin on; 10 1/2 ounces asparagus woody ends snapped off; 1/2 cup olive oil; 2 lemons juiced; 1/3 cup fresh chives minced; 1 1/2 pounds new potatoes boiled, quartered; 1 cup mayonnaise; 1/3 cup wholegrain mustard; 1/3 cup fresh flat leaf parsley chopped; lime wedges; watercress

Servings: persons

1 1/4 cups white wine
1 1/4 cups white wine vinegar
1/2 cup brown sugar packed
1 bay leaf
12 black peppercorns
2 1/4 pounds salmon fillet skin on
10 1/2 ounces asparagus woody ends snapped off
1/2 cup olive oil
2 lemons juiced
1/3 cup fresh chives minced
1 1/2 pounds new potatoes boiled, quartered
1 cup mayonnaise
1/3 cup wholegrain mustard
1/3 cup fresh flat leaf parsley chopped
lime wedges
watercress

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.

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 1/4 cups white wine, 1 1/4 cups white wine vinegar, 1/2 cup brown sugar packed, 1 bay leaf, 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.

Poached Salmon With Potato Salad And Asparagus

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