Poached salmon should be cooked ever so gently in barely simmering liquid until the center is just slightly translucent. Here, we've flaked it into a flavorful summer salad.



Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine red onion, red-wine vinegar, capers, olive oil, and salt. Let stand 10 minutes. Add salmon and parsley.


Reviews (3)

28 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
Not sure why this recipe has an overall review of only 3 stars. We thought it was nothing less than 5 stars! We poached the fish according to the secondary recipe with the vegetables in the water and it was fabulous! Amazing how much melted fat floated in the water afterwards. This is a great way to reduce the calorie count, but still get the delicious flavor of the salmon. The key is to not overcook the salmon. It just melted in our mouths! We did add a small bed of romaine lettuce at the bottom of the shallow serving bowls just to increase the serving size. This one is a keeper!
Rating: 5 stars
This salad is so simple and so delicious. I have made it often--the only thing I do differently is to broil the meat, not a fan of poached fish.
Rating: Unrated
I really enjoyed this salad. I added a bit of fresh squeesed lemon juice.