Please enable javascript in your browser to view this site!

Poached Salmon with Peas and Onions and Green Salad

Active Time: 35 minutes / Cook Time: 15 minutes / Total Time: 40 minutes

Makes 2 servings, with leftover salad for lunch

Poached Salmon w Peas & Onion.JPG


  • Salmon:
    • 2-6 oz. boneless, skinless center cut salmon fillets
    • 1 bay leaf
    • 2 sprigs fresh thyme
    • ¼ teaspoon black peppercorns
    • 1 teaspoon fine sea salt
    • 2 teaspoons ghee
    • ¼ cup chopped onion
    • 1 cup frozen peas
  • Salad:
    • 6 cups mixed greens
    • 1 cup halved grape or cherry tomatoes
    • 1 small cucumber, peeled, quartered, and sliced into 1/4” pieces
    • ½ cup walnuts, pecans, sunflower seeds OR a mixture
    • 2 tablespoons goat cheese OR feta
    • ¼ cup white wine vinegar
    • pinch each fine sea salt and ground black pepper
    • ½ cup extra virgin olive oil


  1. Fill a medium skillet with water up to 1” away from the top. Add the bay leaf, thyme sprigs, peppercorns, and 1 teaspoon salt and bring to a simmer over medium-high heat.
  2. While the water comes to a simmer, heat the ghee in a small skillet or saucepan over medium-low heat. Add the chopped onion and cook, stirring often, until onion becomes translucent, about 6-8 minutes. Watch carefully and do not let the onion take on any color.
  3. While the onions cook, in a medium bowl toss 2 cups of the greens with ½ cup tomatoes, about 1/3 of the cucumber, and 2 tablespoons nuts.
  4. When the water comes to a simmer, add the salmon skinned side down. Return to a simmer and then reduce the heat to maintain a very gentle simmer. Cover and cook until the salmon is opaque throughout, about 5 minutes. Use a wide slotted spatula to remove the salmon from the poaching liquid.
  5. While the salmon poaches, add the peas and ¼ cup water to the onions. Cook, stirring occasionally, until the peas are hot and the water has evaporated, about 4 minutes.
  6. Add vinegar, pinch each salt and pepper, and olive oil to a glass jar with a lid or to a small bowl. Shake or whisk until emulsified. Add 2 tablespoons to the salad and toss to coat.
  7. Serve 1 fillet and half of the peas and salad per person for dinner. 
  8. To make the salads for lunch: divide remaining greens, tomatoes, cucumbers, and nuts between two airtight containers. Top with 1 tablespoon each cheese. Package dressing separately so that the greens do not get soggy.