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Butter Lettuce Salad with Poached Salmon and Herbs

Fresh butter lettuce and grape tomatoes get a healthy poached salmon topper for a delicious, light meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2008


  • 4 skinless salmon fillets, (6 ounces each)
  • Zest of 1 lemon, peeled into strips with a vegetable peeler, plus 2 tablespoons lemon juice
  • Coarse salt and ground pepper
  • 1/2 cup light mayonnaise
  • 1 small garlic clove
  • 1/2 cup fresh tarragon leaves
  • 1/2 cup fresh parsley
  • 1 1/2 pounds butter lettuce, torn into bite-size pieces
  • 1 pint cherry or grape tomatoes, halved


  1. Place salmon in a medium skillet; cover with cold water. Add lemon zest; season with salt and pepper. Bring to a boil over high. Cover, remove skillet from heat, and let stand until salmon is opaque throughout, about 15 minutes.

  2. Meanwhile, in a blender, combine mayonnaise, lemon juice, garlic, 1/4 cup tarragon, 1/4 cup parsley, and 2 tablespoons water. Season with salt and pepper. Blend until smooth; set dressing aside.

  3. In a large bowl, toss lettuce with tomatoes and remaining herbs. Divide salad among 4 plates; top with poached salmon, and drizzle with dressing.

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