• Saturday, September 26, 2020

Poached Salmon

Poached Salmon with Watercress and Avocado Vinaigrette
December 31, 2013

1 cup white wine
1 cup water
1 lemon, sliced
2 shallots, peeled and quartered
2 celery stalks, quartered
4 (6 oz) skinless salmon fillets
1 Hass avocado
juice of 1 lemon
2 tbsp red wine vinegar
2 tbsp water
1/2 tsp Dijon mustard
3 tbsp cilantro
2 cups watercress
Kosher salt and fresh black pepper, to taste


Watercress flushes toxins from the body, salmon is a superfood, and avocado’s protein and potassium are great for your hair and skin. More importantly, this dish tastes really good.

Yield: 4 servings

Add wine, water, lemon, shallots, and celery to a sauté pan. Bring to a boil. When liquid has reduced by 1/3, reduce heat so mixture is just simmering. Add salmon, and cover. Cook until outside is pink but center is opaque, about 9 minutes. Transfer salmon to an airtight container, and refrigerate until thoroughly chilled.

Add avocado, lemon juice, vinegar, water, mustard, and cilantro to the bowl of a food processor or blender.  Season with salt and pepper.  Pulse until smooth. Add watercress to a bowl, drizzle with vinaigrette, and gently mix. Serve remaining vinaigrette with salmon.

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