New This Month

Poached Salmon with Watercress and Peaches


Poaching salmon in salt, pepper, and lemon juice gives it a distinctive flavor.

  • Servings: 4

Source: Everyday Food, July/August 2012


For poaching

  • 1 lemon, thinly sliced
  • 5 whole black peppercorns
  • Coarse salt and pepper
  • 4 skinless salmon fillets (1 1/2 pounds total; 1 inch thick)

For serving

  • 1 teaspoon grated lemon zest plus 2 tablespoons juice
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons grainy mustard
  • 1 bunch watercress, trimmed
  • 2 large peaches, thinly sliced
  • 1 cup fresh basil leaves


  1. Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.

  2. To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches, and basil among 4 plates, top with salmon, and drizzle with dressing. Season with salt and pepper.

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