• Poached Salmon with Potato and Radish Salad

    1 vote
    Poached Salmon with Potato and Radish Salad
    Prep: 20 min Cook: 7 min Servings: 4
    by Karen Vivers
    20 recipes
    Light and flavorsome, salmon poached in tasty liquor served with a potato salad with a twist!


    • To Poach the Salmon
    • 4 x salmon filets, each weighing about 175gr / 6oz.
    • 1 x lemon, quartered
    • 1 x bay leaf
    • 4 or 5 peppercorns
    • Some fresh dill stalks (use the stalks from the dill that you will use in the salad)
    • 1 x shallot, peeled and cut into quarters
    • ½ tsp salt
    • For the Potato and Radish Salad
    • 400gr / 140z. potatoes which have been boiled in their skins, and cooled, cut into bite size pieces
    • 16 or so small red radishes, chopped finely
    • 4 x spring onions (scallions) chopped finely
    • 2 x little gem lettuces chopped roughly
    • A handful of fresh mint chopped finely
    • A handful of fresh dill chopped finely
    • Salt to taste
    • Salad Dressing
    • 2 x tbsp good quality mayonnaise
    • 2 x tbsp low fat natural yogurt
    • 1 x tbsp tomato ketchup
    • 1 x tbsp lemon juice
    • To Finish
    • Serve with lemon wedges on the side (optional)


    1. 1. To poach the fish, place all the ingredients in a pan, cover with cold water, ensuring that the pan is big enough to take your ingredients with space left over. Cover your pan with a close fitting lid and set it on a high heat. When it comes to the boil, remove from the heat and leave the fish in the pan to cook through for about 4 minutes, or until the fish is cooked through. This time will depend on how thick your fish filets are, but it should only vary slightly.
    2. 2. While the fish is cooking, you can assemble your salad by first mixing the dressing ingredients together. Then put the salad ingredients in a separate bowl, pour your dressing over and mix through to coat everything evenly.
    3. 3. When the fish is cooked, remove it from your poaching liquor with a slotted spoon and remove any of the ingredients that may have stuck to the filets.
    4. 4. Serve the salmon warm or room temperature.

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