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Poached Salmon (or White Fish) with Roasted Red Pepper Dressing

Created and presented by Myra Kornfeld

Why limit poached salmon to buffets or brunch? You'll find this tasty poaching broth a useful addition to your repertoire. Cooked in a delicious broth like this, high-quality wild fish becomes even more extraordinary (The poaching liquid will work with and enhance a mild, firm white fish such as cod or halibut.)

You can store the flavorful broth, known as a cort boullion, for months in the freezer or use right away. (Cort bouillon translates roughly as “short broth” because the cooking time is fairly brief.)When you use canned roasted peppers, the dressing takes about 5 minutes to make. Sherry vinegar gives the dressing a distinctive flavor, but balsamic or red wine vinegar will also work well.

Serves 4


Four 6-ounce wild Alaskan sockeye salmon fillet portions (or four 6 oz fillet portions of cod or halibut)

Poaching liquid (cort boullion)

1 leek, greens and whites, cut and washed

1 carrot, cut into 1-inch pieces

2 celery stalks, cut into 1-inch pieces

1 onion, peeled

6 cups water

1 cup white wine

4 garlic cloves, halved

2 bay leaves

1/4 teaspoon black peppercorns

Handful of parsley stems

1 stem basil or thyme

1 teaspoon salt

1 lemon, sliced into rounds

Red Pepper Vinaigrette

1 large roasted red pepper (or 1/2 cup of canned peppers)

3 tablespoons organic extra virgin olive oil1 tablespoon sherry vinegar or organic balsamic vinegar (red or white)1/2 teaspoon salt1 garlic clove, peeledSprinkle of black pepper1/2 teaspoon honey4 ounces baby arugula
  • Cut the leeks, carrots, celery, and onions into 1-inch pieces. Add to a wide pot (about 6 quarts) along with all of the other ingredients except for the salmon. Bring the liquid to a boil, lower the heat and simmer for 25 minutes to make the “cort boullion”.
  • Remove the vegetables with a slotted spoon or skimmer and discard. It doesn't matter if you remove everything in the pot, it's just so that it will be easier to retrieve the fish. Put the stock in a skillet with sides if your pot isn't wide enough to fit all of the salmon in one layer. Otherwise, leave it in the pot. At this point you can strain the stock thoroughly if you'd like and refrigerate it or freeze it for another time. (For safety, bring any refrigerated or thawed stock to a boil before using it for cooking.)
  • Add the fillets to the pot, making sure they are completely immersed in liquid. (You needn't cover the pot.) If the salmon is not completely immersed, turn it partway through to cook it evenly. Cook the fish gently. It does not need to simmer; just the hot liquid (it should be 160 to 180 on an instant read thermometer) is enough to cook the fish. The fillets will take about 7 minutes. Cook until the white spots of protein rise to the top; the salmon should be a little pink in the center. Serve hot or room temperature with the roasted pepper or mustard dill sauces.
  • Make the vinaigrette. Place the red pepper, oil, vinegar, salt, garlic pepper, and honey in a blender and blend until smooth. Remove and set aside in a bowl or jar.
  • Drizzle the arugula with the pepper dressing. Top the salmon on the greens and drizzle with more dressing.

© Myra Kornfeld. All Rights Reserved

About Myra Kornfeld

A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.

Myra is the acclaimed author of several great cookbooks, including these titles available at

  • The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
  • The Healthy Hedonist Holidays
  • The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.

Myra Kornfeld is also the Head Chef & Content Manager of, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.

Learn more at
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