Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"I know a place where the wild thyme blows, where oxlips and the nodding violet grows." -William Shakespeare

The refrigerator light goes on...

Poached salmon makes a great summer lunch or picnic dinner. Chill well and top with a light vinaigrette and you have the perfect meal.


To cook by gently simmering in liquid that is just below the boiling point (180 to 190 degrees) is called poaching. This is the temperature at which the water starts to move. Julia Child called this stage a "shiver," and James Beard referred to it as "feeble ebullition." This is also the temperature at which food is blanched. Many foods can be poached - fish, chicken, eggs.

Poaching an egg is the best way to learn how to poach. The fresher the egg the better, and it's best to start with one that's chilled. The water has to be at a stage that is not boiling with full bubbles, but hot enough to cook the egg quickly.

Crack the egg into a teacup and then pour the egg from the cup into the poaching water. (This is so that if you break the yolk the egg won't be wasted.) Let the egg cook slowly, watching so that the water never comes to a full boil. Use a slotted spoon to remove the egg from the water.


Poached Salmon with Mustard Thyme Vinaigrette

Servings = 2 | Serving size =4 ounces salmon with vinaigrette

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes very good leftovers and the poached salmon will keep well, refrigerated, for 3-4 days. Note that cooking time does not include chilling time.

Serve with Quinoa with Peas or Quinoa with Peas - Low Sodium Version or Onion Risotto or Buttered Rice with Leeks


Serve with Zucchini Salad or Spinach Salad with Bacon Dressing

3 quarts water
1 Tbsp white wine vinegar
2 4 ounce salmon filets (without skin)
1 Tbsp olive oil
2 tsp lemon juice
2 tsp Dijon mustard
1/8 tsp salt
1/2 tsp fresh thyme leaves
1/2 tsp honey

Poached Salmon with Mustard Thyme Vinaigrette recipe from Dr. Gourmet
Place a large skillet over high heat.

Add the water and vinegar.

As the water begins to come to a boil, reduce the heat to medium and add the salmon.

Poach the salmon for about 8 to 12 minutes, until just firm.

Remove the salmon from the pan and drain on a paper towel.


When ready to serve, place the olive oil, lemon juice, mustard, salt, thyme leaves, and honey in a small bowl.

Whisk until blended and serve on top of the chilled poached salmon.

Nutrition Facts

Serving size = 4 ounces salmon with vinaigrette

Servings = 2


Amount Per Serving

Calories 232 Calories from Fat 127
  % Daily Value
Total Fat 14g 23%
    Saturated Fat 2g 8%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 62mg 20%
Sodium 223mg 11%
Total Carbohydrates 2g 2%
    Dietary Fiber <1g 1%
    Sugars 1g
Protein 22g
Vitamin A 0% Vitamin C 12%
Calcium 0% Iron 4%
Vitamin K 4 mcg Potassium 580 mg
Magnesium 35 mg