Dolly Put the Kettle On


Poached Salmon and Watercress Salad With Tarragon Dressing

Published on August 22, 2011


Poached Salmon and Watercress Salad With Tarragon Dressing


  • 1 lb salmon filets
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 2 tablespoon olive oil
  • 4 cups water
  • 2 tablespoons parsley, minced
  • 1 bay leaf
  • 2 teaspoons salt
  • 3 peppercorns
  • pinch of cloves

Rinse salmon and wrap in cheesecloth. In an 11″ skillet, saute onion, carrot and celery in olive oil for 5 minutes. Add water, parsley and spices and bring to boil. Gently lay salmon in boiling broth, turn heat down, cover and simmer for 10 minutes. Transfer salmon wrapped in cheesecloth to a plate, cover with foil and chill in the refrigerator.


Ingredients IMG_2829
  • 1/2 cup olive oil
  • 1/4 cup Spectrum Organic Brown Rice Vinegar
  • 1/4 cup shallots, chopped fine
  • 2 teaspoons minced fresh tarragon
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 3/4 teaspoon pepper

Shake all ingredients in a jar until well blended.

Dill Sauce (optional)

  •  1/2 cup creme fraiche or sour cream
  • 1/4 cup Grapeseed Veganaise
  • 1 teaspoon lemon juiceIMG_3072
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 green onion, chopped fine
  • 1 tablespoon fresh dill, chopped fine

Mix all ingredients together in a small bowl.


  • 1/2 lb french green beans (hericots verdi), steamed 5 minutes and chilled
  • 4 hard cooked eggs, chilled, quartered
  • 2 bunches watercress, large stems removed
  • 1 head butter lettuce
  • 10 1 1/2 ” white potatoes, boiled, chilled, quartered
  • 10 small tomatoes, halved


Arrange salad ingredients on a large platter and remove cheesecloth from salmon and break into pieces. Or serve on separate plates, spoon the dressing over the salad, placing the dill sauce on the side for the salmon.

Filed under: Low Carb, Salads


  1. Sea Cuisine says:

    You can never go wrong with a fresh salad like this! Between the Omega-3s from the salmon and the protein from the eggs, this recipe is packed full of nutrients. Did you use fresh or frozen salmon when you made this?

    • dolly says:

      Yes, you do feel very healthy after eating this one. I have just posted a picture next to the recipe of the Trader Joe’s salmon I like to use. It doesn’t say that it was previously frozen, so I think the answer to your question is it’s fresh.

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