If you’re like me, you’ve got spring fever right about now. You’re looking for meals that are bright and fresh. Right? Well, what could be brighter or fresher than poached salmon with spring peas and greens? And it’s so easy — I can’t wait to show you how.
Sarah’s Tip of the Day:
If you can boil water, you can make this meal. All you do is add a few strips of lemon zest to a pan of boiling water, then add salmon fillets, along with snap peas to cook for just a few minutes. Toss the peas with some watercress, mint, and a bit of butter. Serve it all up on a platter; it couldn’t be prettier!
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6 cups water
3 strips lemon zest
4 skinless salmon fillets (4 to 6 ounces each)
1/2 pound trimmed snap peas
2 tablespoons unsalted butter
1/2 cup fresh mint leaves
1 bunch trimmed watercress
Olive oil
Bring water and lemon zest to a simmer in a large skillet. Season salmon fillets and add to pan with snap peas. Cover and cook 5 minutes, until salmon is opaque throughout; transfer to a platter. Drain and toss peas with butter, mint, and watercress. Drizzle with olive oil and season.
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Nutritional Info: per serv (makes 4): 280 cal; 15 g fat; 30 g protein; 5 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Poached Salmon and Snap Peas – Everyday Food with Sarah Carey




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