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.


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