Poached Salmon With White Bean And Radish Salad Recipe

Name: Poached Salmon With White Bean And Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon fennel seeds, crushed; 4 skinned sockeye salmon fillets (6 oz. each); 2 cups reduced-sodium chicken broth; 1/2 cup dry white wine, such as Pinot Grigio; 2 teaspoons lemon juice; 1 rosemary sprig plus 1 tsp. chopped fresh rosemary leaves; 1 bay leaf; 2 ounces baby spinach leaves (4 cups lightly packed); 1 can (15 oz.) cannellini beans, drained and rinsed; 8 to 10 small red and/or French Breakfast radishes, very thinly sliced; 5 tablespoons olive oil, divided; 1 1/2 tablespoons white wine vinegar; 1 teaspoon minced garlic; Salt and pepper; Rosemary blossoms (optional)

Servings: persons

1 teaspoon fennel seeds, crushed
4 skinned sockeye salmon fillets (6 oz. each)
2 cups reduced-sodium chicken broth
1/2 cup dry white wine, such as Pinot Grigio
2 teaspoons lemon juice
1 rosemary sprig plus 1 tsp. chopped fresh rosemary leaves
1 bay leaf
2 ounces baby spinach leaves (4 cups lightly packed)
1 can (15 oz.) cannellini beans, drained and rinsed
8 to 10 small red and/or French Breakfast radishes, very thinly sliced
5 tablespoons olive oil, divided
1 1/2 tablespoons white wine vinegar
1 teaspoon minced garlic
Salt and pepper
Rosemary blossoms (optional)

1
Heat a wide, deep frying pan over medium-high heat. Add fennel seeds and toast until fragrant. Arrange salmon over toasted fennel and add broth, white wine, lemon juice, rosemary sprig, and bay leaf. Bring to a simmer, then cover and cook until salmon is no longer translucent but still moist in the center, 2 to 4 minutes total. (It will continue to cook as it sits.)
2
Meanwhile, in a medium bowl, toss spinach, beans, radishes, 1/4 cup oil, the vinegar, garlic, chopped rosemary, and salt and pepper to taste. Divide salad among 4 wide, shallow bowls. Gently lift salmon fillets from poaching liquid and place each on a salad.
3
Pour about 1/2 cup poaching liquid into each bowl. Drizzle salmon with remaining 1 tbsp. oil and sprinkle with rosemary blossoms, if using.

738

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 15 ingredients. The key ingredients include: 1 teaspoon fennel seeds, crushed, 4 skinned sockeye salmon fillets (6 oz. each), 2 cups reduced-sodium chicken broth, 1/2 cup dry white wine, such as Pinot Grigio, and more.

Yes, Poached Salmon With White Bean And Radish Salad 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 White Bean And Radish Salad

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