Poached Salmon with Savory Cherry Salad
Prep: 10 mins | Total: 20 min
Sher Castellano is the plant-based chef, endometriosis advocate and former health coach behind the award winning blog With Food + Love. Sher creates anti-inflammatory recipes to help you feel better and explores topics of chronic illness with her honest writings. With Food + Love was a finalist in the 2015 Saveur Magazine Food Blog Awards, and has been featured in Better Homes and Gardens, Buzzfeed, Food and Wine, MindBodyGreen, Oprah Magazine, Self Magazine, Shape Magazine, Urban Outfitters and Vegetarian Times amongst others. Sher was born and raised on the East Coast, but now calls Dallas home.
Poaching is an incredible easy and practically foolproof way to prepare salmon. The poaching liquid can be as simple as water and sea salt and adds infused gentle flavor while keeping the fish moist and cooked perfectly. The poached salmon is placed on a bed of thick Greek yogurt and topped with a tangy, sweet and savory cherry salad of Northwest cherries, fresh parsley, green onion, lots of extra-virgin olive oil, sea salt and black pepper.
- For the Salmon:
- 1 pound Sockeye salmon
- 4 cups water
- 1 teaspoon fine sea salt
- For the Salad:
- 1 ½ cup cherries pitted and halved
- ¼ cup green onions, diced
- ¼ cup fresh parsley, minced
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon apple cider vinegar
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- For Plating:
- ¼ cup Greek yogurt
- 1 tablespoon extra-virgin olive oil
- Black pepper
Heat the water and salt in a sauce pot over high heat to boiling. Reduce the heat to a simmer and place the salmon in whole. Simmer for 3 minutes uncovered or until desired doneness.
Strain the salmon and discard the poaching liquid. Set the salmon aside to cool slightly.
Make Cherry Salad
Add the cherries, green onions, parsley, olive oil, vinegar, salt and pepper to a mixing bowl and stir until well-combined.
To plate spread the yogurt onto a platter. Then break up the salmon into chunks (the skin will slide off and discard). Then top with the cherry salad and drizzle with more olive oil and a twist of black pepper.