Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Poached Salmon with Salsa Verde

Poached Salmon with Salsa Verde Related:   fish, gluten-free, pareve, Rosh Hashanah, Shabbat, Shavuot

Prep time: 10 minutes

Cook time: 20–30 minutes

Yield: 4-6 servings

Recipe contributed by Rabbi Bill Rudolph. Photo and notes by Linda Wolpert.


  • Salsa Verde
  • 2-3 cups loosely packed parsley, stems removed
  • 2-3 anchovy fillets
  • 1 tablespoon capers
  • 1 clove garlic, mashed
  • 4 tablespoons olive oil
  • ½ lemon, juiced
  • Salt to taste
  • Pepper to taste
  • Fish
  • 1½–2 pounds salmon fillet, cut into serving size pieces
  • 1–2 32-ounce boxes vegetable stock, enough to cover salmon
  • Strip of lemon zest
  • Bouquet garni (bundle of parsley, thyme, bay leaf)
  • ½ lemon, juiced
  • ½ cup white wine
  • Salt to taste
  • Pepper to taste


  • Salsa Verde: While the fish is cooking (or before) make the salsa verde. On a large cutting board, place the parsley, anchovy fillets, capers and garlic. Finely chop all ingredients together and transfer to a bowl. Add olive oil, lemon juice, salt and pepper. Taste for assertiveness—it will give the fish most of its flavor (poaching doesn’t do that.)
  • Fish: Bring the salmon to room temperature and measure thickness. Heat the vegetable stock in a fairly deep pan with straight sides. You will need enough stock to be sure the fish is completely submerged. Wrap the lemon zest strip around the parsley, thyme and bay leaf to form a bundle, tie with kitchen string and add to the stock. Add the lemon juice, wine and a little bit of salt and pepper. Use a thermometer to test the liquid until it reaches 160 degrees Fahrenheit. Add the fish to the pan. This will cause the temperature of the liquid to drop. Continue to monitor the temperature until it returns to 160 degrees and make sure it remains there.  Poach about 8 to 10 minutes per inch of thickness. Squeeze or break off a piece to see if done—with latter method, should be moist and flake easily. Remove cooked pieces from the pan, gently blot dry and put on a plate with an absorbent paper towel underneath. Serve the salmon with the sauce spooned over it or in a separate bowl. It is an integral part of this dish, which will become one of your favorites.
  • Linda’s Notes: I added about 2 teaspoons of honey to the salsa verde

Leave a Reply