Poached Salmon with Garden Vegetables

Poached Salmon with Garden Vegetables

Posted by Kim McCosker on

Poached Salmon with Garden Vegetables

Serves 8 portions


  • 2/3 cup GF vegetable stock
  • 1 potato peeled and diced
  • 1 carrot peeled and diced
  • 120 gram salmon fillet skinned and chopped
  • 2 tablespoons peas
  • 1/2 cup grated cheddar cheese


  • Place the stock in a saucepan with the potato and carrot.
  • Bring to a boil, then cook over medium heat for 7 to 8 minutes or until the vegetables are just tender.
  • Add the salmon and peas, cover and simmer for 4 minutes or until the fish flakes easily and the vegetables are very tender.
  • Remove from the heat and stir in the cheese.
  • Mash with a fork to desired consistency.
  • Cool before serving.

Recipe Notes

To freeze, simply divide into equal portions.Thaw overnight in the fridge, then reheat. Stir really well to distribute an even heat.

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