Fennel-Ginger Poached Salmon

Fennel-Ginger Poached Salmon
  • 4 servings
  • 0:10 Preparation
  • 1:00 Cooking
  • 1:10 Total Time


Add all
  • 4

    salmon fillet pieces

  • 4

    curly kale leaves, blanched and coarsely chopped

  • 8

    whole small carrots cooked

  • water

  • 1/2

    fennel bulb sliced thin

  • 4

    green onions chopped fine

  • 1

    garlic clove chopped fine

  • 1 Tbsp.
    (15 mL)

    ginger finely chopped

  • 2

    sprigs of thyme

  • 1

    sprig of rosemary

  • 1 tsp.
    (5 mL)

    coriander seeds

  • peppercorns

  • salt & pepper to taste


Court bouillon: Pour water into a pot and add remaining ingredients. Simmer about 30 minutes to develop the flavours.

Remove from the heat and submerge salmon pieces in the broth.

Cover and let rest 30 minutes.

Remove salmon from the court bouillon.

Centre salmon pieces in soup plates, spoon court bouillon over them and serve with kale and carrots.

Source: Académie Culinaire

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007