Poached salmon with herbed mayonnaise

    20 minutes

    Salmon is one of the best sources of omega-fatty acids. It also provides valuable minerals, while fresh salmon in particular supplies copious amounts of niacin.

    1 person made this

    Serves: 4 

    • 1 onion, sliced
    • 1 carrot, thinly sliced
    • 6 whole black peppercorns
    • 750g salmon fillet, in one piece, skin on
    • 1/4 cup low-fat mayonnaise
    • 2 tablespoons reduced-fat sour cream
    • 3 teaspoons lime juice
    • 1/4 cup chopped fresh basil
    • 2 tablespoons snipped fresh chives

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring 3 cups water to the boil in a large frying pan over moderate heat. Add the onion, carrot and peppercorns and reduce to a simmer. Slip in the fish, skin-side-up; cover and simmer for 8 minutes or until the salmon is just cooked through. Cool in the poaching liquid. Reserving 2 tablespoons of the poaching liquid, lift the fish out, transfer to a platter, cover and put aside. Discard the remaining poaching liquid and the solids.
    2. Whisk together the reserved poaching liquid, the mayonnaise, sour cream and lime juice in a medium bowl. When well combined, stir in the basil and chives.
    3. Remove the salmon skin and cut the fillet into 4 portions. Serve the salmon with the sauce spooned on top.

    Did you know?

    One American study has shown that omega-3s suppressed the growth of breast tumours in laboratory animals.

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    Reviews in English (1)


    Very fantastic and easy  -  30 Mar 2009