Poached Salmon

• For spicy tomato relish:

  2 medium tomatoes, chopped
  2 Tbsp finely chopped yellow onion
  2 Tbsp finely chopped fresh parsley
  1 tsp red pepper flakes, or to taste
  ¼ C red wine vinegar
  2 Tbsp olive oil
  Ground black pepper, to taste
  

• For salmon:

  4 salmon steaks, 5 oz each
  3 C water
  4 black peppercorns
  1 lemon, thickly sliced
  3 parsley sprigs
  1 small onion, thickly sliced
  2 bay leaves
  

• Recipe Cards:
  • 4" x 6" (350 KB)
  • 8.5" x 11" (396 KB)

Directions

• 1

  To prepare relish, combine all the ingredients in a bowl, and set aside.

• 2

  Using a pan large enough to hold salmon steaks, bring water to a boil and add peppercorns, lemon slices, parsley, onion, and bay leaves.

• 3

  Lower heat to a gentle simmer, cover, and let flavors infuse for 5 minutes. Add salmon steaks and make sure they are covered with water (add additional water if needed).

• 4

  Cook, uncovered, for 10 to 12 minutes or until fish flakes easily with a fork in the thickest part (minimum internal temperature of 145 °F). Never let water boil or fish will toughen.

• 5

  Serve each steak with relish.