Poached Salamon with Green Bean Salad
Delight in the elegance of Poached Salmon with Green Bean Salad, a light yet satisfying meal perfect for any occasion. This healthy dish features tender, perfectly poached salmon infused with the delicate flavors of fresh dill, lemon, and black peppercorns. Paired with a vibrant green bean salad tossed in a tangy homemade Dijon mustard vinaigrette with bursts of sweetness from honey and ripe cherry tomatoes, this recipe is both refreshing and nutrient-packed. The salmon's melt-in-your-mouth texture complements the crisp-tender green beans, creating a harmonious balance of flavors and textures. Ready in just 35 minutes, this nutritious recipe is an ideal choice for a quick weeknight dinner or an elegant, health-conscious entrée to impress guests.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Salmon fillets
- 6 cups Water
- 1 sliced Lemon
- 3 sprigs Fresh dill
- 1 teaspoon Black peppercorns
- 1 teaspoon Salt
- 12 ounces Green beans
- 1 cup, halved Cherry tomatoes
- 0.25 thinly sliced Red onion
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon (for dressing) Salt
- 0.25 teaspoon (for dressing) Black pepper
Instructions
Fill a medium-sized pot with water and bring it to a gentle simmer over medium heat. Add lemon slices, fresh dill sprigs, black peppercorns, and 1 teaspoon of salt to the water.
Add the salmon fillets to the pot, making sure they are fully submerged in the poaching liquid. Reduce the heat to low and let the salmon gently poach for about 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
While the salmon is poaching, bring another pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, or until tender-crisp. Drain and quickly transfer the green beans to a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large mixing bowl, combine the green beans, cherry tomatoes, and red onion slices.
To make the dressing, whisk together olive oil, red wine vinegar, Dijon mustard, honey, 0.5 teaspoon salt, and 0.25 teaspoon black pepper in a small bowl until well combined.
Pour the dressing over the green bean mixture and toss gently to coat evenly.
To assemble, place a portion of the green bean salad on each plate and top with a poached salmon fillet. Garnish with additional fresh dill, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 287 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
