Cold Poached Salmon, Picnic Style

heart healthy cold poached salmon over multi grain angel hair pasta
meyer lemon slivers, shaved fennel, kalamata olive, marinated artichoke, fat-free feta
olive oil meyer lemon dill sauce

The star of the meal at our Elegant Heart Healthy Picnic by the Sea
was the cold poached Canadian King Salmon. Here’s the recipe!

poached salmon recipe

Preparing the Court Bouillon (poaching liquid)

  • 1/3 c. fresh squeezed meyer lemon juice
  • 1 qt. water
  • 1 1/2 c. dry white wine
  • 2 small onions
  • 1 large carrot
  • 1 small fennel bulb
  • fresh parsley sprigs
  • fresh thyme springs
  • 1 bay leaf
  • 2 t. Kosher salt
  • 1 1/2 t. peppercorns, crushed

Rough chop onion, carrot and fennel. Add all ingredients to the pan and bring to a boil. Reduce heat and simmer partially covered for an hour.

Strain poaching liquid, discard vegetables.

Fresh Canadian King Salmon Filets (approx. 8 oz. each)
Don’t bother to remove the skin, it will slide right off after poaching.

Place salmon in a pot. Pour hot court bouillon over the top, completely submerging the filets. Barely simmer, do not boil, until the fish is just cooked through – about 9 to 10 minutes for this size filet.

Carefully remove the cooked salmon to a platter and let come to room temperature. Remove the skin. Refrigerate until ready to pack for the picnic.

multi grain angel hair pasta recipe

Cook pasta according to package instructions. Toss with a bit of olive oil to keep from sticking. Chill.

I was thrilled to discover Président Fat Free Feta to replace regular cheese in my heart healthy meals.
Crumble the feta and slice kalamata olives, pack in separate containers.

Artichokes are drizzled with meyer lemon juice, olive oil,
and seasoned with sea salt, fresh ground pepper and dried oregano.

A fresh fennel bulb is sliced thin and mixed with thinly sliced and quartered meyer lemon .

preparing for the picnic

Set the table.

behind the scene

Plate edamame cucumber side dish.

Salmon and pasta travel together.

Remove the salmon and place it on the lid of the plastic container. Add fennel & meyer lemon slices and artichokes to the pasta. The sauce is a mixture of half meyer lemon juice and half fruity olive oil, seasoned with sea salt and fresh ground pepper, and fresh snipped dill. It is tranported in a plastic container with a screw top lid. Shake well then ladle sauce over pasta.

Plate the pasta. Then top with fat free feta and sliced kalamata olives.
Place a piece of salmon on top.

Finish by topping the salmon with a bit more sauce.

Add a sprig of dill and serve!

bon appétit

Pour a glass of Etude Pinot Noir and enjoy the picnic by the sea!

To Our Healthy Hearts!

Read more about the Elegant Heart Healthy Picnic by the Sea
including its Heart Health benefits HERE!

Votes may be cast for Challenge #6: Road Trip through Thursday, October 28th, 6 PM Pacific Time.

If you are a fan of the Elegant Heart Healthy Picnic by the Sea,
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16 thoughts on “Cold Poached Salmon, Picnic Style”

  1. Wild King Salmon! I love King & Sockeye Salmon. This dish sounds wonderful. Very happy that you used a court bouillon for poaching-some people simply poach in water. Great set of pictures!

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