Poached Salmon on Watercress with Citrus Vinaigrette

  • Level: Easy
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
  3. 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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