Poached Salamon With Green Bean Salad

Total Time
25mins
Prep 15 mins
Cook 10 mins

We enjoyed this fish recipe - with some changes from the original recipe from Redbook magazine based on our preferences and what was on hand.

Ingredients Nutrition

Directions

  1. In a large skillet combine lemon, tarragon and 5 onions and enough water to come 2/3 up or that will cover the fish when added. Bring to a simmer over medium high heat.
  2. Sprinkle salmon with 1/2 tsp salt and 1/4 tsp pepper; add salmon to skillet, adding water if needed to cover. Cook for 5-10 minutes or until done. Transfer to a platter when done.
  3. Meanwhile bring a pot of water to a boil and add green beans - cook for 3-5 minutes. Drain.
  4. In a large salad bowl toss beans, remaining onions, radishes and some chopped tarragon. Squeeze juice from one lemon and drizzle with olive oil; toss.
  5. Serve salmon with salad.
Most Helpful

5 5

Great recipe. I will be using the poaching liquid portion of the recipe just for having salmon, but the green beans were good. I served that part room temperature and the salmon hot. I used shallots instead of pearl onions. Fresh tarragon from the garden and really looking forward to making this when I have fresh beans in the garden. The store bought ones today had just about seen better days! :)