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Easy poached salmon with salsa verde

Easy poached salmon with salsa verde Recipe

  • 1 tsp peppercorns
  • 200ml white wine vinegar
  • 1 fennel bulb , thinly sliced
  • 2 bay leaves
  • few parsley stalks (from the bunch used for the salsa verde)
  • 1kg/2lb 4oz piece British salmon fillet , skin on
  • few lemon slices
  • 3 or 4 garlic clove
  • 5 anchovy fillets, rinsed if packed in salt
  • zest and juice 2 unwaxed lemons
  • large bunch flat-leaf parsley , leaves and stems
  • large bunch basil , leaves and stems
  • 4 tbsp capers drained and rinsed
  • 6 tbsp rapeseed or extra-virgin olive oil
  • steamed Jersey Royal potatoes , buttered, and asparagus, to serve
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