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Poached Salmon Salad with Tarragon Vinaigrette

Dinner, Salads, High Potassium, High Protein, Low Sodium


Based on 4 servings per recipe.

  • 1 quart Water
  • 1/2 cup Dry white wine
  • 10 Black peppercorns
  • 4 Allspice (whole)
  • 1 Bay leaf
  • 3 tablespoons Lemon juice
  • 4 Salmon steaks (poached) - 6 oz. each
  • 2 Med.-sized heads Belgian endive
  • 4 cups Curly endive leaves (lightly packed)
  • 2 cups Watercress sprigs (lightly packed)
  • 1/2 each Med.-size red & green bell peppers
  • see recipe below Tarragon Vinaigrette Dressing
  • 1/3 cup White wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 1/2 tablespoons Fresh tarragon (minced)
  • 1 tablespoon Sugar
  • 2/3 cup Salad oil


  1. In a 12- to 14-inch frying pan, combine water, dry white wine, black peppercorns, whole allspice, bay leaf, and lemon juice.
  2. Bring to a boil over high heat, then cover and simmer for 15 minutes.
  3. Add salmon steaks, cover, return to simmer, and cook until fish is no longer translucent in center (cut to test), about 8 minutes.
  4. Lift salmon from liquid and let cool.
  5. Serve salmon steaks cold on a bed of vegetables and dress with vinaigrette.
  6. If made ahead, cover and chill overnight.
  7. For Tarragon Vinaigrette Dressing- In a bowl, mix white wine vinegar, Dijon mustard, minced fresh tarragon, and sugar.
  8. Whisking rapidly, gradually add the salad oil.

About This Recipe

Try this delicious way to fix our fresh local salmon.

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