New This Month

Poached Salmon with Watercress and Peaches


Poaching salmon in salt, pepper, and lemon juice gives it a distinctive flavor.

  • Servings: 4

Source: Everyday Food, July/August 2012


For poaching

  • 1 lemon, thinly sliced
  • 5 whole black peppercorns
  • Coarse salt and pepper
  • 4 skinless salmon fillets (1 1/2 pounds total; 1 inch thick)

For serving

  • 1 teaspoon grated lemon zest plus 2 tablespoons juice
  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons grainy mustard
  • 1 bunch watercress, trimmed
  • 2 large peaches, thinly sliced
  • 1 cup fresh basil leaves


  1. Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt; bring to a simmer over medium-high, then reduce heat to a low simmer. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.

  2. To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches, and basil among 4 plates, top with salmon, and drizzle with dressing. Season with salt and pepper.

Reviews Add a comment

  • MS11447317
    24 JUN, 2014
    My husband and daughter and I gobbled this up. Easy to make, don't think anyone could mess it up. Just light, fresh and delicious. I also paired it with Martha's White Sangria for my husband and I. My daughter had fruit infused peach and melon water. Feeling great and the mess is minimal for husband to clean up. :)