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Poached salmon with tarragon

Lightly poach salmon fillets and serve with creamy green beans and baby new potatoes for a light meal

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 383
  • Carbohydrates 5
  • Saturated Fat 8
  • Sugar 4
  • Protein 34
  • Fat 25
  • Fibre 3
  • Salt 0.2

Nutrition per serving

  • Calories 383
  • Carbohydrates 5
  • Saturated Fat 8
  • Sugar 4
  • Protein 34
  • Fat 25
  • Fibre 3
  • Salt 0.2

Ingredients

  • 1 lemon
  • 200g half-fat crème fraîche
  • small pack tarragon, leaves only, chopped
  • 1 garlic clove, crushed to a paste
  • 400g green beans, trimmed and halved
  • 4 salmon fillets
  • cooked baby new potatoes, to serve

Method

  1. Zest the lemon and cut into wedges. Mix together the crème fraîche, tarragon, garlic, lemon zest and a squeeze of juice, season to taste and set aside.

  2. Bring a large shallow pan of salted water to the bowl and cook the green beans for 3 mins until just done. Remove with a slotted spoon, drain and cool under cold running water before tossing with the crème fraîche mixture.

  3. Bring the pan back to the boil, then turn the heat down to a very gentle simmer and slide in the salmon pieces. Poach for 8-10 mins or until cooked to your liking. Remove from the pan and put on kitchen paper before plating up. Serve with the green beans and baby new potatoes.

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