Poached salmon with new potatoes, cucumber salad, and mayonnaise


by: Carolina Girl

Salmon is one of the healthiest foods you can eat. It's bursting with omega-3 fatty acids, protein, vitamins, and minerals. It may help reduce the chance of developing heart disease and Alzheimers. In fact, the American Heart Association recommends eating some type of fatty fish at least twice a week. Salmon is easy to prepare, easy to find, and so delicious. The mild, sweet flavor and smooth, buttery texture of salmon make it a favorite with kids and adults alike.


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serves: 4

1 quantity Basic Court-bouillon

1 (3-4 lb/1.5-1.75 kg) salmon, cleaned and trimmed

1 1/2 lb (750 g) new potatoes (scraped)

3 sprigs of mint

1 hothouse cucumber

1 tablespoon white wine vinegar

1 quantity Mayonnaise (made with olive oil)


Nutrition Facts
Poached salmon with new potatoes, cucumber salad, and mayonnaise

Servings Per Recipe: 4

Amount per Serving

Calories: 898

  • Total Fat: 47.2 g
  •     Saturated Fat: 12.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 185.9 mg
  • Sodium: 914.8 mg
  • Total Carbs: 42.9 g
  •     Dietary Fiber: 4.5 g
  •     Sugars: 6.2 g
  • Protein: 71.9 g

how is this calculated?

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1.  Put the ingredients for the court-bouillon into a fish poacher, bring to a boil, and simmer for 20 minutes. Carefully lower the salmon into the court-bouillon, bring back to a gentle simmer, and poach gently for 16 to 18 minutes.

2.  Meanwhile, cook the potatoes in boiling salted water with one of the mint sprigs until tender. Drain and keep warm.

3.  Peel the cucumber and slice it as thinly as possible, preferably on a mandoline. Chop the leaves from the remaining mint sprigs and mix with the cucumber, the white wine vinegar, and a pinch of salt.

4.  Lift the salmon, still sitting on the rack, out of the fish poacher and let any excess water drain away. Carefully lift it off the rack with two slotted spatulas and put it on a serving plate.

5.  Remove the skin by making a shallow cut through the skin along the backbone and around the back of the head, and carefully peeling it back. Carefully turn the fish over and repeat on the other side.

6.  To serve, run a knife down the length of the fish between the two fillets and gently ease them apart and away from the bones. Lift portion-sized pieces of the salmon onto each plate, then turn the fish over and repeat. Serve with the new potatoes, mayonnaise, and cucumber salad.

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