Recipe: Poached salmon and broccoli Caesar salad make a healthy, hearty meal ...Saudi Arabia

By Gretchen McKay, Pittsburgh Post-Gazette

I don’t cook salmon very often, but reading and writing about the Pittsburgh Marathon recently made me question why it’s not on regular rotation in my kitchen.

The fatty fish is not only heart-healthy, thanks to all of its omega-3 fatty acids, but it’s also good for bone and brain health.

Then I remembered: I don’t particularly like how salmon tastes unless it has been cured and smoked and is served with thin slices of cucumber, dill and cream cheese on a toasted bagel.

My husband, however, loves any and all salmon, so, every now and again, I throw him a culinary bone and prepare it for dinner. You don’t stay married for 40-plus years without making some compromises. But I’m also sure to include a side dish or salad that can double as a main if I pile enough of it on my plate.

This simple spring meal, which comes together in less than a half-hour, is but one example. It pairs salmon fillet poached in white wine seasoned with lemon, shallot and feathery sprigs of fresh dill and Italian parsley with a roasted broccoli Caesar salad tossed in a powerhouse dressing and topped with paper-thin slices of Parmesan cheese.

I consider any vegetable that’s been roasted until it’s sweet and tender to be a rock star, but here, it’s next level. Charred florets are tossed with their uncooked stems in a creamy, tangy homemade Caesar dressing that’s unapologetic in its embrace of garlic and anchovy. (You use three of the briny fishies, and the olive oil they’re packed in, right out of a can.)

The salmon also is pretty tasty (I’m told), and was super-easy to prepare as the broccoli roasted in a 500-degree oven. I served it with a fresh sour cream-based dill sauce.

Easy Poached Salmon

PG tested

I used Faroe Island salmon (farmed between Iceland and Norway), a species known for its mild flavor, firm texture and vibrant orange-crimson color. The wine used for poaching is delicately flavored with bright citrus and fresh herbs.

For fish

For dill sauce

Pour the wine into a large saucepan set on medium heat. Add dill, parsley, shallots and half the lemon slices and bring to a simmer.

Season salmon fillets with salt and pepper. Place fillets skin-side down in the pan and cover with a lid.

Poach fish for 5-10 minutes, depending on the thickness of the fillet, or to desired doneness. Be careful not to overcook — the fish is done when it’s pink and opaque and flakes easily with a fork. (It should have an internal temperature of 125-130 degrees on an instant-read thermometer.)

While fish is poaching, stir together dill sauce. In small bowl, combine sour cream, Dijon mustard, minced garlic, lemon juice and zest and dill until smooth. Season to taste with salt and then set aside for serving.

Serve poached salmon either immediately, at room temperature or chilled from the fridge with a slice or two of lemon on the side and plenty of dill sauce.

Serves 2-4.

— Gretchen McKay, Post-Gazette

Broccoli Caesar Salad

PG tested

This might be one of the best broccoli dishes you eat all year. It pairs roasted florets with raw, thinly sliced stems so you get a nutty roasted flavor and crisp crunch in every bite. And who doesn’t love shaved Parmesan on a salad? I used cubes of baguette for the croutons instead of white bread.

Adjust oven rack to middle position and heat oven to 500 degrees.

Place 1 broccoli crown half, cut side down, on cutting board and slice stalks 1/8 inch thick up to base of florets. Reserve sliced stems.

Break or cut florets into 1-inch pieces, then transfer to a rimmed baking sheet. Repeat with remaining crowns.

Drizzle florets with oil and toss well to coat. Sprinkle with salt and toss again.

Arrange florets so they cover three-quarters of the sheet pan. Place bread slices on remaining quarter sheet. Brush both sides of bread with reserved anchovy oil and season to taste with salt.

Roast until bread it crisp and golden brown, 5-8 minutes. (My cubes took 5 minutes.) Transfer bread to cutting board. Spread florets over entire surface of sheet and continue to roast for another 5 minutes. Transfer sheet to a wire rack to cool for 5 minutes.

While broccoli is cooling whisk together minced anchovies, grated Parmesan, mayonnaise, lemon juice, mustard, garlic, Worcestershire and pepper together in a large bowl. Tear bread into 1/2 -inch pieces.

Add reserved broccoli stems, florets and half of croutons to bowl with dressing and toss to combine. Transfer to serving bowl.

Top with remaining croutons, shaved Parmesan and freshly cracked black pepper, to taste.

Serves 4.

— Cook’s Illustrated

©2025 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

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