Thursday, December 2, 2010

Poached Salmon with Potatoes and Red Onion

After a week of eating like a queen with Thanksgiving and all, I thought it was time to lighten it up.  Perusing through the Martha Stewart Everyday magazine, I spotted a recipe that looked to be on the healthful side, with salmon, potatoes and red onions that were poached.  "Simmering food in a liquid other than oil," poaching is a great alternative when trying to eat healthier and is a great way to prepare virtually any food.  You might be most familiar with poached eggs, but I'm telling you...poached salmon is just as delicious.

What I loved about this recipe is that it was a one pot wonder - all the ingredients cooking in the same dish, all the flavors mixing about, producing all sorts of amazing smells.  The potatoes and onions were cooked in a low-sodium chicken broth to give it more flavor, and the fish was then placed on top during the last 7-9 minutes.  You can surely substitute the salmon with tilapia, skate wing or any fish of your choice.  The possibilities are great!

Salmon with Potatoes and Red Onion

(serves 4)

2 tsp extra virgin olive oil
2 small red onions, quartered, leaving root ends intact
Coarse salt and ground pepper
1 lb small potatoes, halved
1 1/2 cups low-sodium chicken broth
8 sprigs of thyme
4 skinless salmon fillets

In a large skillet, heat oil over medium-high.  Add onions and season with salt and pepper.  Cook until onions are golden brown, 4 minutes, turning once.  Add potatoes, broth and 4 sprigs of thyme and bring to a boil.  Reduce to a simmer and cover.  Cook until potatoes are just tender when pierced with a knife, about 20 minutes.

Season each fillet with salt and pepper and top with 1 sprig of thyme.  Place salmon on top of the potatoes.  Cover and cook until salmon is opaque throughout, 7-9 minutes.  Serve salmon with potatoes, onions and cooking liquid.


  1. Oddly, I had a very strong craving for poached salmon yesterday. You're right--it probably has something to do with all the heavy dishes I gorged on last week. I love the idea of cooking this all in the same pot. Sounds fantastic.

  2. Try it Jenn - I think you'll like it :)

  3. Don't you know I'm lazy and not only don't cook, but don't want to? But I now want to try the poached salmon and saute asparagas recipes.

  4. Worked great...I used an electric skillet and while most of the liquid seemed to evaporate (or maybe it infused the food?), the outcome was not negatively effected (which I initially feared). Thanks for sharing!

  5. You're welcome Jack - so glad it worked out. I really like this dish a lot and it's sooo easy.



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