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Poached Salmon with Salsa Verde

Armed with this easy technique for slow poaching a salmon fillet in the oven, along with a vibrant salsa verde, loaded with cilantro, parsley and avocado, this is a weeknight meal that's dinner-party ready.
Course Brunch, Entree
Cuisine American, Best
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Pescatarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 serving


  • 680 grams salmon (1/2 a whole salmon)
  • 2 tablespoons olive oil
  • 3 cloves garlic (grated)
  • 1 lemon
  • 1 teaspoons ground coriander
  • ½ teaspoon salt
  • ground black pepper
  • 30 grams cilantro
  • 20 grams flat leaf parsley
  • ¼ cup extra virgin olive oil
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 1 avocado (pitted, peeled and cut into cubes)


  • Move the oven rack to the middle position and preheat to 250 degrees F (120 C).
  • Cut a large piece of foil that's about four times the width of your salmon fillet, and a few inches longer. If your foil is not long enough, you may need to join a few sheet together by lining the edges up and folding them over a few times.
  • Scale and debone your fillet and then use paper towels dry the surface of the fish.
  • Rub 2 tablespoons of olive oil on both sides of the salmon and place the salmon skin-side down on the foil.
  • Rub in the 4 cloves of grated garlic and sprinkle with the lemon zest, coriander powder, 1/2 teaspoon of salt and pepper.
  • Fold the aluminum foil up and over the salmon and seal the top by folding down the top edge 3 or 4 times.
  • Fold the left and right sides of the foil 3 or 4 times to make a package and place the package on a baking sheet.
  • Bake the salmon for 25-30 min or until thermometer reads 135 F (57 C).
  • To make the sauce, add the cilantro, flat-leaf parsley, 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of garlic, 1/2 teaspoon of salt, and white pepper to a small food processor or blender. Process until smooth.
  • Cut the avocado in half lengthwise, and then remove the pit, and peel. Cut the avocado into 1/2" cubes and then toss with a little lemon juice to keep it from oxidizing.
  • To serve the salmon, you can unwrap it and cut it up into portions or transfer it whole onto a serving platter. Drizzle some sauce on and around the salmon and scatter the avocado on top.