New This Month

Poached Salmon and Snap Peas


Poaching salmon with lemon zest lends the fish a brightness that is only further highlighted by the crisp snow peas.

Photography: Johnny Miller

Source: Everyday Food, May 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 Add a comment

  • 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.