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Easy Elegance: Poached Salmon and Veggies

BY Kevin Lee Jacobs | April 19, 2016 37 Comments

Last updated on November 12th, 2018

poached salmon 4-18-16 jpgWhen I made this for dinner last Saturday, the Silver Fox proclaimed it “heaven on a plate.” It’s a swoon-worthy symphony of salmon fillets and veggies, all poached together in a lemon-kissed broth, and then served, if you wish, on a bed of baby kale leaves. It’s a healthy dish. It’s low-carb, too. And it’s devastatingly delicious.

It’s also one of the fastest main courses in my repertoire: 20 minutes from start to finish. Serve this easy elegance for a busy weeknight or leisurely weekend dinner, and everyone will throw diamonds at your feet.

Ready to make this mouth orgasm one-pot wonder? Here’s the step-by-step recipe:

045In a large(ish) pot, bring 6 cups of salted water to a boil.

043While you wait for the water to boil, peel 5 carrots, and then cut them into 1-inch slices.

046Also, peel and quarter a large onion…

050And cut a lemon into thin slices.

047Then run out to your garden, and return with 1 small stem of lovage.

No lovage for you?

Grab 3 stalks of celery, and cut them into 1-inch pieces. Lovage tastes like celery — on steroids.

053When the water reaches a boil, tip the veggies, lemon, and lovage (or celery) into the pot.

059Then cover the pot, reduce the heat, and simmer the works for exactly 10 minutes.

056Meanwhile…take 2 or 4 skinless salmon fillets, approximately 6 ounces each, and 1 inch thick, and dust them with kosher salt.

057Using a flat spatula, lower the fillets into the simmering water, and set them atop the veggies. The water should barely cover the fillets.

Now cover the pot, and turn off the heat! Let the fillets soak in their scented sauna for exactly 5 minutes. After this time, the fish will be firm, tender, moist, and thoroughly cooked. But it will not be overcooked.

Shall we make a quick and easy  topping for our fish? Here goes:

061Put some crème fraîche and some minced, fresh dill a small bowl.

062Then add a squirt of fresh lemon juice, and stir.

Well. I told you this sauce was both quick and easy.

064For each serving, put some baby kale leaves on a plate…

065And add a poached salmon fillet. Dust the fillet with some freshly-ground black pepper.

066Use a slotted spoon to scoop the carrots and onions from the pot, and divide them among the plates.

poached salmon 4-18-16 jpgThen spoon a dollop of the dilly-icious crème fraîche atop the fish. Or, just pass the bowl of crème fraîche, and let guests help themselves.

Shall we grab a bottle of chilled Sancere, and enjoy our meal outdoors in the herb garden?

077Here, we can eat our fish and drink our wine in peace.  That is, until Lily the Beagle comes along, and says “I’ll have what you’re having.”

Folks, this one-pot meal takes only 20 minutes to prepare and cook. It’s low in carbs, too, so you can eat, without guilt, something devilishly-decadent for dessert.

Hungry for more? Get my email updates.  And don’t forget to post a comment below!

Here’s the printable:

Print
Kevin's Poached Salmon and Veggies

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2-4 servings as a main course

Kevin's Poached Salmon and Veggies

Salmon and veggies, all cooked together in a fragrant water bath -- this is one of my favorite one-pot meals. It's definitely delicious. It's super fast, too -- just 20 minutes from start to finish.

Ingredients

    For the fish:
  • 5 carrots (about 13.5 oz), peeled and cut into 1-inch slices
  • 1 onion, peeled and quartered
  • 1 lemon, thinly sliced
  • 1 small sprig of lovage (or, substitute 3 stalks of chopped celery)
  • 2 (or up to 4) skinless salmon fillets, approx. 6 ounces each, and 1 inch thick
  • Kosher salt
  • For the optional sauce
  • 6 ounces crème fraîche
  • 2 generous tablespoons minced, fresh dill
  • 2 teaspoons freshly-squeezed lemon juice
  • For serving
  • Baby kale leaves -- a handful for each plate

Instructions

  1. In a large(ish) pot or Dutch oven, bring 6 cups salted water to a boil. Add the carrots, onion, lemon, and lovage (or celery). Lower the heat, cover the pot, and let simmer quietly for exactly 10 minutes. Meanwhile, generously sprinkle the fish fillets with the kosher salt. With the help of a flat spatula, lower the fillets into the simmering water, on top of the veggies. Water should should barely cover the fish. Cover the pot, turn off the heat, and cook until the fish is opaque throughout -- 5 minutes.
  2. To make the sauce, put the crème fraîche in a small bowl. Add the dill and lemon juice, and stir to combine. (Sauce can be made a day ahead of time.)
  3. To serve, divide the baby kale between plates. Then top each bed of greens with a poached salmon fillet. Using a slotted spoon, scoop up the carrots and onions, and divide them between plates. Either top the fish with a dollop of the crème fraîche sauce, or simply pass the sauce and let guests help themselves. Wine pairing: chilled Pinot Grigio, Sauvignon Blanc, or Sancerre.
3.1
https://www.agardenforthehouse.com/one-pot-dinner-poached-salmon-and-veggies/
Copyright 2015 by Kevin Lee Jacobs

Also in my kitchen:
Make Your Own Crème Fraîche
Make Your Own Butter
Chocolate Chunk Cookies with Fresh Mint

The Organic Way to Beautiful Roses
Clotted (“Devonshire”) Cream

Comments

  1. 1

    Brenda Johnson says

    April 19, 2016 at 5:39 pm

    Oh you are gonna love this one folks!! So fresh, delicious….healthy!!! (And super satisfying!!) This lemon kissed salmon was perfectly cooked using this method…the carrots were a sweet compliment to the salad of baby kale (with yummy blue cheese dressing….that’s healthy right??) Perfect for meals in the coming warmer months!!! Thanks for sharing Kevin!!

  2. 2

    Kevin Lee Jacobs says

    April 19, 2016 at 5:50 pm

    Hi Brenda – Thanks so much for taste-testing. Glad you liked the dish!

  3. 3

    Beverly, zone 6, eastern PA says

    April 19, 2016 at 6:07 pm

    My Lovage is poking up nicely in its second year, grown from seed. Perfect timing for this recipe.

    It’s amazing how appetizing food looks on blue plates.
    As always, your photos are so instructive, another winner.

  4. 4

    Grazyna says

    April 19, 2016 at 10:24 pm

    I make something similar. It originates in Scandinavia. Danes, Swedes and Norwegians will argue about who it belongs to. I don’t really care. I poach a whole of half of salmon in a broth of vinegar,leeks, deel, onions, carrots white and black peppercorns, all spice berries, bay leaves and dill. Then when it’s cool I serve it with a sour cream sauce similar to yours and sweet and sour cucumbers. You slice the cucumbers paper thin and mix it with equal parts of vinegar and sugar. If you can put your hands on a July 1990 copy of Food and Wine you’ll find the full recipe.
    We never have any left overs.

  5. 5

    Mary in Iowa says

    April 19, 2016 at 11:19 pm

    Looks delicious. And simple. My wintersown lovage plants are growing their second sets of leaves, so maybe in a few months I’ll have some lovely sprigs to harvest.
    I think somebody’s been sneaking too many tidbits to Lily under the table. She’s looking a little pudgy, Kevin. Hee-hee. Couldn’t resist. 🙂

  6. 6

    Patti Teeters says

    April 21, 2016 at 9:35 am

    Thanks for sharing, Kevin! You take such wonderful pictures. They make me salivate over your cooking. And little Lily, wanna hug her, she’s so sweet. Keep the great food recipes coming. Can’t wait to see what you cook next. I’ve already printed this recipe and put in my personal recipe files. I plan on making this soon for the hubby and me! God Bless you and yours.

  7. 7

    Maria Elena says

    April 21, 2016 at 9:41 am

    Kevin,

    Lovage?! I thought it was one of your cute expressions for celery., haha. Never heard of it before. thank you for introducing me to it. (Now I’m going to Google it.). Love your Beagle getting in on your photos. So cute.

  8. 8

    Dianne McG says

    April 21, 2016 at 9:42 am

    Looks delish…can’t wait to try this. I’d love to know about those pretty blue plates…..

  9. 9

    Kathleen Hussey says

    April 21, 2016 at 9:47 am

    I Love the vessal you cooked in.Is that a special type? Looks electric and easy clean up. What kind is it? K.Hussey

  10. 10

    Sheri says

    April 21, 2016 at 9:50 am

    YUM! Last week looking for a simple toss-together meal I cooked “Salmon in the Pot” for the first time but it wasn’t anything like this! Surely going to give this a try! Thank You!

  11. 11

    Kevin Lee Jacobs says

    April 21, 2016 at 9:51 am

    Hi Maria Elena – To learn more about loveage — and how to grow it — check out this old post o’ mine: A Great Herb: Lovage

    Hi Dianne – Blue and white plates are Staffordshire. They are made in England, but I think you can find them here in the States.

    Hi Kathleen – The blue pot is enameled cast iron. Made by Lodge.

    Hi Sheri – Let me know how the salmon turns out for you. Delicious, I hope!

  12. 12

    Laura Rankin says

    April 21, 2016 at 11:01 am

    Love the ease of this dish. Will be trying it this week with celery. Thanks! Love the beautiful blue and white plates as well.

  13. 13

    Trudi says

    April 21, 2016 at 11:53 am

    We will try this one !Our eldest grills salmon when he visits but this recipe is So different and fresh sounding. i think my not- salmon- loving- husband will be surprised and like it better

  14. 14

    Connie says

    April 21, 2016 at 1:01 pm

    Poached salmon is the best! It’s also good chilled on a salad the next day, just in case you didn’t wolf the whole thing the day before. Thank you for this recipe. I poach salmon with celery, onions, and lemons from my tree, but haven’t added carrots, probably because I want to eat the salmon sooner than later. . . . .it’s sooooo good. Thanks, Kevin.

  15. 15

    Linda A says

    April 21, 2016 at 2:05 pm

    Great simple dinner, Kevin. A good idea. I’ll definitely try it!

  16. 16

    Marjean C. says

    April 21, 2016 at 2:22 pm

    We had this last night for dinner. It was very quick and easy to make and it was delicious! Thanks so much for the recipe, Kevin!

  17. 17

    Kevin Lee Jacobs says

    April 21, 2016 at 2:35 pm

    Hi Marjean C. – Glad you enjoyed this fishy business!

  18. 18

    Anne says

    April 21, 2016 at 3:38 pm

    How can anyone live without lovage. I have introduced soooooo many people to it with a gift of it as a bunch of it secured with a rubber band — either for using fresh or hanging upside down and drying in their kitchen. There is no better chicken salad in the world without fresh lovage in season. As far as drying, I have jars of crumbled up dried leaves to add to almost every pot of soup, tuna or chicken salad ALL year long. Additionally, the fresh stems are hollow like a straw and must be used for any Bloody Mary. YUM. Additionally again (a bit redundant, right?) after drying and crumbling, it can be added to any sea salt mixture alone or in combination with other home dried herbs. Too long – sorry.

  19. 19

    Joanne says

    April 21, 2016 at 3:45 pm

    The recipe is terrific and I will try it; thanks so much!

    Lily looks so, so sweet; my Uncle Leo’s beagle (Shakers) was my best friend (almost 60 years ago…), and that pic of Lily just brought Shakers back to me for a moment. Thank you!

  20. 20

    Tina Knowlton says

    April 21, 2016 at 4:34 pm

    Hi Kevin, oh I am making this one soon! Have you ever poached the salmon in clam juice? Or half clam juice and half water? Or would that be too much gilding of the lily (Lily?)? I’m so glad Lily showed up: salmon is the perfect food for Beagles – not sure about the kale, though…

  21. 21

    Mary Anne says

    April 21, 2016 at 6:19 pm

    The food looks great and I love your dishes.

  22. 22

    Marcella says

    April 22, 2016 at 12:40 am

    This looks so healthy and ‘clean’. I love salmon. It is my favorite. Can’t wait to try it this weekend. Thanks Kevin!

  23. 23

    Freddie Ponti says

    April 22, 2016 at 6:39 am

    Lily does not look pudgy! She looks perfect. Aw

  24. 24

    Pam says

    April 22, 2016 at 12:48 pm

    Yum! Light and lovely! Will try soon! Wish I lived closer (well not in the winter) so I could be a taste tester too! Like Miss Brenda! 🙂

  25. 25

    LynneRoCo says

    April 22, 2016 at 12:48 pm

    Thanks Kevin – Had salmon in the house yesterday, so when I read this recipe first thing in the morning, I went out to get some of the other ingredients. It turned out oh-so-good and everyone loved it! I didn’t have any crème fraiche, so I substituted fat free sour cream, and that was good as well.

    I would share my photo here, but I don’t think we are able to?

  26. 26

    Kevin Lee Jacobs says

    April 22, 2016 at 7:25 pm

    Hi LynneRoCo – So glad the recipe worked out for you! Would love to see a photo — you can post it on my Facebook page.

  27. 27

    Connie says

    April 23, 2016 at 8:30 am

    What? Your lovage is big enough to pick? In Montpelier, VT herbs are barely peeking out of the dirt. You give me hope.
    Tulips are up, and then eaten by deer! Doyou have trouble with deer? How do you protect flowers deer find delicious? (A fence is not an option on our steep slope.)

  28. 28

    Julie R says

    April 23, 2016 at 9:55 am

    I make baked salmon, but have never cooked it the way that you showed here. I like how simple and quick this way looks. Hi to Miss Lily and Mr Potato Head = )

  29. 29

    Vicki S says

    April 24, 2016 at 8:26 am

    Made this the other night, Kevin. It was delicious! I added one ingredient, though. To the broth I added a couple of pieces of fresh ginger. It added that extra little bit of flavor to the broth. Keep these great recipes coming!

  30. 30

    Kevin Lee Jacobs says

    April 24, 2016 at 8:35 am

    Hi Vicki S – Ah, a bit of ginger. Great addition!

  31. 31

    Trudi says

    April 24, 2016 at 10:07 am

    Kevin was serious about the timing folks! I let my salmon go minutes longer and it was overdone. but tasty…(ps…. I didn’t let it get overdone on purpose, the dang timer just did not ring! time for a new timer. or as the Mr. said “watch the clock and don’t rely on the timer”)

  32. 32

    Mechele says

    April 24, 2016 at 11:15 am

    We typically love our salmon grilled, but I’m definitely going to give this one a try. As for the lovage: Another thing I’m going to give a try; was totally unfamiliar with it, but no more! Oh, and as for the Lodge pot: We have one in orange, and it is awesome. But, I don’t seem to use it that much, in deference to my cast iron; this will be a good way to get some regular use out of it! 🙂

  33. 33

    Celeste says

    April 24, 2016 at 11:54 am

    OMG Kevin. This was the best salmon I have prepared in a very, very long time. It was so tender and moist.

    Since I have tons of French Sorrel in my garden, I’m thinking I can use some of it in lieu of a few lemon slices in the cooking water (?) and perhaps some of it very finely chopped with the dill in the creme fraiche ???? I definitely need to find more ways to use the sorrel. I’m running out of friends to share it with, it reseeds itself, and I’m beginning to get rid of it by composting.

    Thank you for ALL the delicious recipes you share.

  34. 34

    Lucy Sue says

    April 24, 2016 at 3:24 pm

    Kevin, try the same with roasting the salmon. The high heat brings out wonderful flavor and it’s not difficult to keep it from being over-done.

  35. 35

    Sanna H says

    April 24, 2016 at 6:34 pm

    Kevin, your recipes seem to come just at the right time, for me. Love the pictures and easy step by steps. I bought lovage seeds upon your recommendation. Thinking I was ordering 4 seeds, 4 ‘packets’ of 100 each, arrived 2 weeks ago. Yikes! Am introducing it to whoever I bump into and giving them a plant…may take awhile. I, too, love, love, love salmon. Have baked and broiled but haven’t tried it poached. I will now! 🙂 thanks for what you do!

  36. 36

    Kenneth Fechtler says

    April 24, 2016 at 10:50 pm

    I like Salmon and vegetables prepared this way Kevin. I will also say my favorite is still grilled on a plank. This poached method is by far the the simplest and near mess free. It works with any cut of Salmon and other fish as well. Thanks for sharing your recipes.

  37. 37

    Maraya says

    May 1, 2016 at 1:51 pm

    Kevin, I made this dish, with two extra portions, and had to stop myself from eating the whole thing! Delicious!

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