Poached Salmon with Potato and Radish Salad Recipe

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Light and flavorsome, salmon poached in tasty liquor served with a potato salad with a twist!

Prep time:
Cook time:
Servings: 4


Cost per serving $3.70 view details
  • To Poach the Salmon
  • 4 x salmon filets, each weighing about 175gr / 6oz.
  • 1 x lemon, quartered
  • 1 x bay leaf
  • 4 or 5 peppercorns
  • Some fresh dill stalks (use the stalks from the dill that you will use in the salad)
  • 1 x shallot, peeled and cut into quarters
  • ½ tsp salt
  • For the Potato and Radish Salad
  • 400gr / 140z. potatoes which have been boiled in their skins, and cooled, cut into bite size pieces
  • 16 or so small red radishes, chopped finely
  • 4 x spring onions (scallions) chopped finely
  • 2 x little gem lettuces chopped roughly
  • A handful of fresh mint chopped finely
  • A handful of fresh dill chopped finely
  • Salt to taste
  • Salad Dressing
  • 2 x tbsp good quality mayonnaise
  • 2 x tbsp low fat natural yogurt
  • 1 x tbsp tomato ketchup
  • 1 x tbsp lemon juice
  • To Finish
  • Serve with lemon wedges on the side (optional)


  1. 1. To poach the fish, place all the ingredients in a pan, cover with cold water, ensuring that the pan is big enough to take your ingredients with space left over. Cover your pan with a close fitting lid and set it on a high heat. When it comes to the boil, remove from the heat and leave the fish in the pan to cook through for about 4 minutes, or until the fish is cooked through. This time will depend on how thick your fish filets are, but it should only vary slightly.
  2. 2. While the fish is cooking, you can assemble your salad by first mixing the dressing ingredients together. Then put the salad ingredients in a separate bowl, pour your dressing over and mix through to coat everything evenly.
  3. 3. When the fish is cooked, remove it from your poaching liquor with a slotted spoon and remove any of the ingredients that may have stuck to the filets.
  4. 4. Serve the salmon warm or room temperature.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 258g
Recipe makes 4 servings
Calories 536  
Calories from Fat 333 62%
Total Fat 37.08g 46%
Saturated Fat 8.01g 32%
Trans Fat 0.01g  
Cholesterol 114mg 38%
Sodium 623mg 26%
Potassium 839mg 24%
Total Carbs 6.94g 2%
Dietary Fiber 0.9g 3%
Sugars 3.36g 2%
Protein 42.32g 68%
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