Poached Salmon with Melon Salsa
Elevate your weeknight dinner with this elegant and refreshing Poached Salmon with Melon Salsa. Featuring tender, delicately poached salmon filets infused with the subtle flavors of white wine, lemon, and fresh dill, this dish is light yet satisfying. The accompanying melon salsa is a vibrant medley of diced cantaloupe, honeydew, zesty lime juice, aromatic mint, and a hint of heat from jalapeño, creating a perfect balance of sweet, tangy, and spicy. Ready in just 35 minutes, this recipe is ideal for a healthy summer meal or an impressive dinner party centerpiece. Serve it with a drizzle of olive oil for a touch of richness and enjoy a dish that's as visually stunning as it is delicious. Keywords: poached salmon, melon salsa, healthy salmon recipe, summer dinner ideas, light and refreshing recipes.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon filets
- 4 cups Water
- 1 cup White wine
- 1 slice Lemon
- 4 sprigs Fresh dill sprigs
- 0.5 teaspoons Salt
- 1.5 cups Cantaloupe (diced)
- 1.5 cups Honeydew melon (diced)
- 0.25 cup Red onion (finely chopped)
- 2 tablespoons Lime juice
- 2 tablespoons Fresh mint (chopped)
- 1 piece Jalapeño (seeded and finely chopped)
- 0.25 teaspoon Salt (for salsa)
- 1 tablespoon Olive oil (optional, for drizzle)
Instructions
In a large, deep skillet or saucepan, combine the water, white wine, lemon slice, fresh dill sprigs, and 0.5 teaspoon salt.
Bring the poaching liquid to a gentle simmer over medium heat.
While the liquid heats, season the salmon filets lightly with salt.
Once the poaching liquid is at a simmer, carefully lower the salmon filets into the liquid. Ensure the filets are submerged fully.
Cover the skillet with a lid and poach the salmon for 10-12 minutes, or until the fish flakes easily with a fork.
While the salmon poaches, prepare the melon salsa. In a medium bowl, combine the diced cantaloupe, diced honeydew melon, red onion, lime juice, chopped mint, jalapeño, and 0.25 teaspoon salt.
Mix the salsa gently but thoroughly and let it sit for about 5 minutes to allow the flavors to meld.
Once the salmon is cooked, remove it from the poaching liquid using a slotted spatula and let it rest for a minute or two.
To serve, place a salmon filet on each plate, topped generously with the melon salsa. Drizzle a touch of olive oil over the top, if desired.
Serve immediately and enjoy this light, summery dish!
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 78.1 g | 28% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 60.3 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 63.0 mcg | 315% | |
| Calcium | 269 mg | 21% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 5581 mg | 119% | |
*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.
