Citrus Poached Salmon with Herb Sauce
Zesty lemons and limes lend bright flavor to salmon fillets, which then get topped in a dreamy, creamy herb sauce with dill, parsley and mint. Both sauce and salmon can be made ahead and stored separately for a fast midweek meal.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
How To Use This Poached Salmon
- Make salmon cakes. Flake leftover fish into a bowl. Add a bit of mayo and mustard, some almond flour and finely chopped green onions and bell pepper. Form into patties and pan fry in avocado oil. Top with herb sauce.
- As a tuna alternative. Follow our Tuna Salad, 3 Ways recipes (p. 56), or use your favorite tuna salad recipe, but use flaked leftover salmon instead of canned tuna.
- Sushi-fy it. Cook cauliflower rice with garlic and ginger. Place on sheets of nori with flaked salmon, sliced cucumber and avocado. Season with coconut aminos. Roll into hand rolls.
Tip: Flake leftover salmon and make these easy salmon cakes for grab-and-go meals and snacks.
- ¼ cup raw unsalted cashews
- ¼ cup plain unsweetened almond milk
- ¼ cup chopped fresh flat-leaf parsley
- 3 tbsp chopped fresh dill
- 2 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh mint
- ⅛ tsp each sea salt and ground black pepper + additional to taste
- 1 cup low-sodium chicken or vegetable broth
- 1 cup water
- 1 small lemon, sliced into rounds
- 1 small lime, sliced into rounds
- 3 cloves garlic, peeled and smashed
- ⅛ tsp whole black peppercorns
- 4 4–5-oz wild-caught salmon fillets, patted dry
- ½ tsp sea salt
- Make sauce: To a small bowl, add cashews and enough cool water to cover; refrigerate at least 4 hours. Drain and rinse. To a food processor or high-speed blender, add drained cashews and remaining sauce ingredients. Taste and season with additional salt and pepper, if desired. Cover and refrigerate up to 2 days.
- Make salmon: In a large skillet or saucepan, combine broth, water, lemon, lime, garlic and peppercorns. Bring to a boil, then immediately reduce heat to a simmer. Sprinkle salmon with salt and place over citrus mixture in skillet.
- Cover and cook fish until just cooked through, 7 to 10 minutes, depending on thickness of fillets. Watch carefully that liquid doesn’t boil, adjusting heat as needed.
- Transfer salmon to serving plates or a storage container; discard poaching liquid. Serve immediately with sauce, or let cool, cover and refrigerate for up to 3 days.
- Serving Size ¼ of recipe
- Calories 330
- Carbohydrate Content 3 g
- Cholesterol Content 80 mg
- Fat Content 18 g
- Fiber Content 1 g
- Protein Content 37 g
- Saturated Fat Content 3 g
- Sodium Content 425 mg
- Sugar Content 1 g
- Monounsaturated Fat Content 9 g
- Polyunsaturated Fat Content 5 g