Poached Salmon and Fennel Salad

Try this simple recipe for a tasty poached salmon salad that makes an elegant summer lunch
By Simon Rimmer
Poached Salmon and Fennel Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus 15 mins 'poaching'
  • Effort: easy



  • black pepper
  • 1 tsp white peppercorns
  • 2 bay leaves
  • 1 bulb fennel, finely sliced, top reserved
  • 600 ml water
  • 4 salmon, (175g each)
  • 300 g fine green beans, cooked
  • 200 g sugar snap peas

For the dressing:

  • 3 plum tomatoes
  • 2 tinned anchovies, chopped
  • 1 onion, thinly diced
  • juice of 2 limes
  • 50 ml nut oil
  • small handful of basil
  • 1 red chilli, finely chopped
  • splash of fish sauce
  • 30 g roasted peanuts, crushed


1. Put 2 tablespoons of salt, the white peppercorns, bay leaves and fennel tops in a saucepan. Pour in the water.

2. Bring to the boil and then take off the heat. Add the salmon, cover and leave for 15 minutes to poach the salmon.

3. Remove the salmon, allow to cool, then break into large chunks.

4. Meanwhile, make the dressing. In a bowl, mix together the tomato, anchovy, onion, lime juice, oil, basil leaves, chilli fish sauce and peanuts, combining well.

5. Mix together the salmon, fennel, beans and sugar snap peas. Season with salt and freshly ground pepper. Toss with the dressing and serve.

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