Poached Salmon with Tomato Basil Vinaigrette

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Recipe for Poached Salmon with Tomato Basil Vinaigrette. This recipe is creative, delicious, and simple to prepare.


  • 1 1/2 pounds salmon filets, bones removed
  • 1 bay leaf
  • 1 slice of lemon
  • 2/3 cup olive oil
  • several handfuls of fresh basil leaves, chopped
  • 2 cups seeded, diced tomatoes or quartered cherry tomatoes
  • salt and freshly ground black pepper


  1. Put the filets in a pan large enough to hold them in a single layer - like a roasting pan or large lidded skillet. Add enough cold water to cover the fish completely. Add the bay leaf and slice of lemon. Bring the water slowly to a boil, cover the pan with a lid, turn off the heat, and let sit until it is cool enough to touch. Remove the fish, peel off the skin - if there is any - and arrange the filets on a platter.
  2. For the sauce, stir together the olive oil, basil, and tomatoes. Season with salt and pepper and spoon the sauce over the fish.