Poached salmon with Sauce Bois Boudran

Lightly poach salmon with slow-cooked tomatoes and a simple sauce for this elegant dish
By Michel Roux Snr
Poached salmon with Sauce Bois Boudran
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 small bunches of cherry tomatoes, washed and dried
  • 300 ml extra virgin olive oil
  • 2 garlic cloves
  • 2 bay leaves
  • 2 sprigs thyme

For the broccoli

  • 1 head of broccoli, tips of the florets shaved using a sharp knife to look like couscous (discard the rest of the broccoli stem)
  • 2 small lemons, halved

For the sauce

  • 150 ml groundnut oil
  • 25 ml white wine vinegar
  • 150 g tomato sauce
  • 1/2 tsp Worcestershire sauce
  • 2-3 drops tabasco
  • 50 g shallots, finely chopped
  • 1 tsp chervil, or flat leaf parsley, finely snipped
  • 1 tsp chives, finely snipped
  • 10 g tarragon, finely snipped

For the salmon

  • 2 bay leaves
  • 2 sprigs thyme
  • 4 salmon fillets, 160g each, skin on

Tips and Suggestions

Sauce Bois Boudran is also an excellent accompaniment to roast chicken or poussin. The sauce is ready to use right away, but it can also be kept in an airtight container in the fridge for up to 3 days. Return to room temperature before serving.


1. For the tomatoes: Put the tomatoes in a small pan and cover with the olive oil, garlic, bay leaves and thyme sprigs. Over a medium heat, bring to the boil then reduce to a simmer and cook for 20 minutes if well ripe, or 30 minutes if not. Reserve in a warm place.

2. For the salmon: Half fill a pan with cold water, add bay leaves and thyme, a generous pinch of salt and the salmon pieces. Over a medium heat, bring the water to a simmer. Place salmon into water and cook for 4 minutes for pink salmon, or 6 minutes for medium salmon. Reserve away from the heat.

3. For the broccoli: Put floret tips into a sieve and plunge into a pan of boiling water for 10 seconds, then drain.

4. For the sauce: Combine the groundnut oil and vinegar in a bowl. Add a pinch of salt and 3 turns of the pepper mill. Stir with a small whisk to emulsify. Add the tomato ketchup, Worcester sauce, Tabasco, shallots and snipped herbs. Stir to combine, then taste and adjust seasoning.

6. To serve: Drain the salmon on kitchen paper and with a small knife, carefully remove the skin. Put the salmon in the middle of each plate, with the tomatoes on one side and a scattering of broccoli couscous around the fish. Spoon the Sauce Bois Boudran generously over part of the salmon and garnish with a piece of lemon.

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