Poached Salmon on Watercress with Citrus Vinaigrette

4 to 6 servings
  • 1 cup dry white wine
  • 1 1/2 cups water
  • 2 lemon slices
  • 1 small onion, peeled and quartered
  • 5 sprigs parsley
  • 1 bay leaf
  • 6 peppercorns
  • 1 (3 pound) salmon fillet, skin on, scaled and pin bones removed
  • Salt and freshly ground pepper
  • 6 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 tablespoon finely chopped dill
  • Salt and freshly ground black pepper
  • 6 cups watercress
  • Fresh dill
  • To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.

  • To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.

  • Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.

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