No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Poached Salmon and Snap Peas

Poached Salmon and Snap Peas

Photography: Johnny Miller

Source: Everyday Food, March 2013


  • 6 cups water
  • 3 strips lemon zest
  • 4 skinless salmon fillets (4 to 6 ounces each)
  • 1/2 pound trimmed snap peas
  • 2 tablespoons unsalted butter
  • 1/2 cup fresh mint leaves
  • 1 bunch trimmed watercress
  • Olive oil


  1. Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.


Reviews (1)

  • mommyveg 7 May, 2013

    Sarah, when are you getting back to non-animal foods?
    What about using greens and grains together? I use your recipes for inspiration, and I do need some inspiration! Thanks.

Related Topics