Poached Salmon with Green Bean Salad
"We enjoy this fish recipe. The original recipe was from Redbook Magazine, but some changes were made by what I had on hand when I first made it. Now I always make it this way and I forgot the changes I made to the original recipe."
Ingredients
Nutritional
- Serving Size: 1 (989.2 g)
- Calories 1131
- Total Fat - 69.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 75.1 mg
- Sodium - 1737.6 mg
- Total Carbohydrate - 88.1 g
- Dietary Fiber - 12.9 g
- Sugars - 11.6 g
- Protein - 40.8 g
- Calcium - 161 mg
- Iron - 4.3 mg
- Vitamin C - 57.6 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
In a large skillet combine the lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish. Bring to a simmer over medium high heat.
Step 2
Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add salmon to skillet, adding water if needed. Cook for 8-10 minutes or until done. Transfer to a platter to serve. Keep warm.
Step 3
Meanwhile bring a pot of water to a boil and add green beans. Cook for 3-5 minutes and drain.
Step 4
In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil. Toss.
Step 5
Serve salmon with salad.
Tips
- Skillet deep enough for poaching fish.