Dinner ideas

Poached salmon with parsley sauce

Poached salmon with parsley sauce
4
30M

Ingredients

Method

1.Remove the pin-bones from the salmon with tweezers. Choose a large pan with a lid which will comfortably fit the salmon fillets; place salmon in the base.
2.Add the lemon, onion, bay leaves, peppercorns and parsley stems; cover with water. Place the pan over a medium heat; bring to a gentle simmer. Cook, covered, for about 2-5 minutes or until cooked to your liking. Lift out carefully with a slotted spoon. Transfer to a plate; cover to keep warm. Reserve the liquid in pan.
3.SAUCE: Meanwhile, melt the butter in a small saucepan; add the flour. Cook, stirring, for 1 minute. Gradually stir in the milk; stir over heat until mixture boils and thickens. Stir in mustard and parsley leaves; season to taste with salt.
4.Bring reserved liquid to a fast simmer. Drop in the asparagus and snow peas; simmer, uncovered, for about 1 minute or until tender but still crisp. Remove with a slotted spoon.
5.Serve salmon, sauce and vegetables with steamed new potatoes, if desired.

You will need approximately 720g salmon for this recipe.

Note

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