Photo: Caroline Attwood
Oven-poached salmon with sweet pepper & basil sauce
15 ingredients
Serves 6
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Produce a showstopping main course with poached salmon, and learn how to make Court Bouillon at the same time
Estimated Nutrition (whole recipe, rough)
464
Calories
23g
Protein
27g
Fat
27g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 whole salmon , about 1.5-2kg/3lb 5oz-4lb 8oz, gutted
- 250ml dry white wine
- 3 tbsp white wine vinegar
- 1 small lemon , sliced
- 1 medium onion , sliced
- 1 carrot , chopped
- 2 bay leaves
- 2 sprigs each tarragon and thyme
- ½ tsp whole black peppercorns
- 2 red roasted peppers from a jar, finely chopped
- 1 shallot , finely chopped
- 5 tbsp olive oil
- 6 sprigs fresh basil
- 1 tbsp sherry or balsamic vinegar
- 100ml dry white wine
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes