Poached Salmon With Valerian and Radish Salad

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

Poaching the salmon is a great way of cooking it, without the use of the extra fat, whether it’s oil or butter. Serve the salmon in a simple salad with valerian, radishes, and pine nuts and you have yourself quite a delicious and healthy meal!

Ingredients Needed for Poached Salmon With Valerian and Radish Salad

7 ounces of salmon
3 spring onions
½ lime
1 tablespoon black pepper corns
1 ½ cups of water
1 ounce pine nut
6 ounces of valerian
4 radishes es, thinly sliced
1 tablespoon olive oil
1 tablespoon vinegar

How to Cook Poached Salmon With Valerian and Radish Salad

  1. Heat a skillet over medium heat.
  2. Place the salmon in the skillet skin side down. Add the spring onions, black peppercorns, and lime juice.
  3. Pour the water and bring the dish to a boil. Reduce the heat, and let the dish simmer for about 4 minutes, and then flip it on the other side. Continue cooking for 4 more minutes.
  4. Separately, heat another skillet and add the pine nuts. Toast them for just about 1 minute, but be careful not to burn them.
  5. Place the valerian salad into a bowl. Add the radish slices and toasted pine nuts.
  6. Use a knife and peel the skin of the salmon. Use your hands to break small shreds of meat from the salmon steaks. Add them on top of the salad.
  7. Season the salad with olive oil, vinegar, and salt.

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