Poached Salmon with English Peas and Curried Yogurt Sauce

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Spring 2016

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Poached Salmon with English Peas and Curried Yogurt Sauce

Poached Salmon with English Peas and Curried Yogurt Sauce
4 (6- oz.) salmon fillets, skin removed
2 cups water
1 cup dry white wine
8 peppercorns
2 bay leaves
1 lemon, thinly sliced
2 tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, cut into 1/4-inch dice
3 lbs. shucked English peas or 1 (16- oz.) package frozen peas
2 tbsp. chopped parsley
Salt and pepper to taste

1 cup plain Greek yogurt
2 tbsp. yellow curry powder
3 tbsp. lime juice
1 tsp. minced garlic
2 tsp. honey
1 clove garlic, minced
Salt and pepper to taste

Our butchers will remove the skin from your fillet at no charge –
just ask!

Prep: 12 minutes, Cook: 26 minutes, Serves: 4

1. Place salmon in a large skillet. Add water, wine, peppercorns, bay leaves and lemon slices. Cover skillet and bring liquid to a boil, then reduce heat to a simmer and poach for 8 minutes.

2. Cook garlic and onion in butter in a medium skillet over medium heat for 8 minutes. Add peas and cook for 10 minutes. If using frozen peas, cook for 3 to 5 minutes or until thawed. Lightly smash peas with a fork, then stir in parsley, salt and pepper.

3. Stir together all sauce ingredients in a small bowl; set aside.

4. Divide peas between 4 plates. Top with salmon, then garnish with a dollop of curried yogurt sauce.

Nutritional Information:
624 calories, 47 g protein, 35 g total fat (13 g sat., 0 g trans), 30 g carbohydrate, 10 g fiber, 12 g sugar, 119 mg cholesterol, 126 mg sodium, 21 points


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