Poached Salmon with Roasted Peppers and Yogurt Salsa

Poached salmon Poached salmon
4 people 30 minutes 20 minutes


  • 1 tsp Black Pepper
  • 2 - Carrots sliced
  • 1 stick Celery chopped
  • 0.5 - Lemon cut into chunks
  • 1 - Olive Oil
  • 2 - Red Pepper
  • 2 tsp Salt
  • 4 - SuperValu Fresh Salmon Darnes
  • 2 sprigs SuperValu Tarragon

Yogurt Salsa

  • 1 pinch Black Pepper
  • 0.5 - Cucumber finely diced
  • 1 tbsp Lemon Juice
  • 100 ml Natural Yogurt
  • 1 pinch Salt
  • 1 - Shallots thinly sliced
  • 1 tsp SuperValu Fresh Mint chopped
  • 1 tbsp SuperValu Fresh Parsley Flat Leaf or coriander, chopped
  • 0.5 - SuperValu Tomato finely diced


  1. Preheat the oven to 200°C/gas mark 6.
  2. Place the carrots, celery, lemon chunks, tarragon, 2 teaspoons of salt and some freshly ground black pepper into a saucepan of boiling water. Simmer for 10 minutes to make the poaching liquid for the salmon.
  3. Cut the peppers into julienne (long, thin strips) and place on a roasting tray. Drizzle with the oil and some seasoning and roast for 20 minutes, until softened.
  4. Meanwhile, place the salmon steaks into the poaching liquid and simmer on a low heat for 10 to 15 minutes, until cooked through. Remove from the heat and leave the fish in the warm water until required.
  5. To make the salsa, place the yogurt, cucumber, tomato, shallot, lemon juice and herbs into a bowl and stir well to combine, then season with a little salt and pepper.
  6. To serve, remove the fish from the water with a slotted spoon and serve with some roasted peppers. Spoon the salsa over the salmon and serve immediately.
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