73FennelTarroganPoach HE

Fennel and tarragon poached salmon recipe

2 ratings

A summer alternative to a Sunday roast that takes minutes to prepare and it will give you enough leftovers to make another delicious dish in the week. Try our leftover salmon and prawn fishcakes recipe or leftover fennel and salmon risotto. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 454 calories / serving


  • 1kg (2lb) side salmon
  • 4 bay leaves
  • 2tsp fennel seeds
  • 15g tarragon
  • 1/2tsp black peppercorns

Each serving contains

  • Energy

  • Fat

    28g 40%
  • Saturates

    5g 24%
  • Sugars

    0g 0%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 0.3g Protein 50.8g Fibre 0g


  1. Place all of the ingredients in a large roasting tray and pour in enough water to cover the salmon. Put on the stove over two burners on a medium heat. Bring to a simmer (this will take about 15 minutes), turn down the heat and let it gently bubble for a further 10 minutes.
  2. Turn off the heat and carefully remove the salmon from the tray using two fish slices. Slice the salmon into five equal portions and serve with buttered new potatoes and a green salad.
  3. Use the remaining liquid in place of stock and make our delicious fennel and salmon risotto recipe. Simply strain the liquid and leave it to cool before covering. Store in the refrigerator for up to two days before use.

See more Salmon recipes

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