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Poached Salmon and Snap Peas

Photography: Johnny Miller

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Ingredients

  • 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

Directions

  1. Step 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.

Source
Everyday Food, March 2013

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Reviews (1)

  • 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.