Poached Salmon with Leeks Vinaigrette

Gently poached salmon fillet served over tender leeks sautéed in a simple olive oil and white wine vinegar dressing.

Healthy Quick Seafood Salmon Low Carb Poached

Estimated Nutrition

Calories

372.5

kcal / serving

372.5 kcal total

Carbs

10.1g

per serving

10.1 g total

Fat

27.2g

per serving

27.2 g total

Protein

21.8g

per serving

21.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

White Wine Vinegar

for dressing

Fruits

0.5

piece

Lemon

sliced

NutsSeeds

piece

Black Peppercorn

whole

OilsFats

Olive Oil

for drizzling

Seafood

100

Salmon Fillet

skinless

Vegetables

stalk

Leek

sliced

Method

Serve the leeks on a warm plate and top with the poached salmon.

Cook leeks over low heat for 10 minutes until tender.

Add sliced leeks to a small pan and drizzle with olive oil and vinegar.

Remove the salmon and drain it on kitchen paper.

Bring the water to a boil, poach for 1 minute, and turn off the heat.

Place the salmon in a pan and cover with water, then add lemon and peppercorns.