Poached Salmon with Brussels Sprout Slaw

Poached Salmon with Brussels Sprout Slaw
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  • Ingredients
    1 leek, light green parts only, halved lengthwise,
    then quartered
    1 stalk celery, chopped
    1/2 cup white wine
    Juice of 1 lemon
    1 bay leaf
    1 tsp. kosher salt
    1 tsp. peppercorns
    4 center-cut salmon fillets (about 5 oz each)
    1 lb. Brussels sprouts
    4 tbsp. apple cider vinegar
    2 tbsp. chopped fresh chives, divided
    2 tsp. Dijon mustard
    1/4 tsp. each salt and pepper
    1/2 cup vegetable oil
    1 tbsp. white vinegar
    4 EGGS

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 610

    Fat: 44 g

    Cholesterol: 275 mg
    Sodium: 390 mg
    Carbohydrate: 11 g
    Fiber: 4 g
    Sugars: 3 g
    Protein: 42 g


  1. COMBINE leek, celery, wine, lemon juice, bay leaf, salt, peppercorns and 6 cups cold water in large saucepan; ADD salmon and BRING to simmer (there should be enough water in saucepan to cover salmon.)

  2. COOK for about 15 minutes or until fish flakes easily with a fork.

  3. REMOVE salmon from poaching liquid and let cool. DISCARD

  4. SHAVE Brussels sprouts using mandolin or chef’s knife. WHISK together cider vinegar, 1 tbsp chives, mustard, salt and pepper; WHISK in vegetable oil. DRIZZLE over Brussels sprouts; TOSS to coat.

  5. DIVIDE slaw among 4 plates. TOP with salmon.

  6. IN SAUCEPAN set over medium heat, POUR in enough water to
    come three inches up the side; ADD white vinegar and BRING to simmer over medium-high heat.

  7. CRACK eggs into small dish; SLIDE, one at a time, into simmering water. COOK for 3 to 4 minutes or until desired doneness. REMOVE with slotted spoon; blot on paper towels.

  8. TOP salmon with poached eggs. GARNISH with remaining chives.

Insider Info

Court-bouillon is a classic poaching liquid used for shrimp, fish or chicken. Replace lemon juice with 1/4 cup white wine if desired.

Add sunflower or pumpkin seeds to the Brussels sprout salad for extra crunch.