Poached Salmon with Spring Vegetables


There should be some way to thicken the stock other than using 1/2 cup of butter.


2 cups fish stock (or water)

2 cups water

2 cups rose wine

1 onion, peeled & cut into wedges

1 cup sliced leeks

2 stalks celery, trimmed and sliced

1/2 fennel bulb, sliced

6 sprigs flat-leaf parsley

2 bay leaves; 2 sprigs thyme

1 tsp black peppercorns; 1 tsp sea salt

1 lb small new potatoes, peeled

1 bunch spring carrots, trimmed

2 small white turnips, quartered

6 salmon fillets

½ cup cold butter, cubed

1 Tbsp ea chopped parsley and chives

fresh spring peas

Serves 6   


In a shallow Dutch oven or large deep skillet, combine stock, water, wine, onions, leeks, celery, fennel, parsley, bay leaves, thyme, peppercorns and salt. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 20 minutes.

Add potatoes, carrots and turnips and cook until tender, about 15-20 minutes. Use a slotted spoon to transfer the vegetables to a platter. Discard herbs.

Add salmon to the liquid and cook just until opaque, about 3-5 minutes. Use a slotted spatula to transfer the salmon to the platter. Keep warm.

Strain the cooking liquid, reserving 2 cups. Cook over medium-high heat until the liquid has reduced by half, about 10 minutes. Whisk in cold butter, one cube at a time, until thickened slightly. Sprinkle in parsley and chives.

Serve over poached salmon and vegetables with fresh spring peas.

Source: LCBO’s Food and Drink magazine, Spring 2010