Poached Salmon with Parsley Dressing

Poached salmon is a simple dish that's great for parties and delicious the next day.

This recipe was inspired by epicurious.com

In an effort to not be such a socially inept hermit, I've been hosting a monthly ladies night at my house when my husband is off traveling. I ask everyone to bring something shareable, and we sit around smoking cigars, drinking whiskey, and making plans to take over the world. Just kidding...Sort of. But it provides us with an opportunity to interact with other human beings, instead of being cooped up in our hearts and heads, which to me is invaluable as I would otherwise stay up working until 11pm, and wonder why I feel like I have no friends.

All this to say, this is a great sharable dish. And it goes with just about any other kind of starch, salad, or wine that ends up on the sharing table. Next time you're feeling reclusive, invite some friends over for a laugh and a nice meal. They might even offer to clean up your kitchen. Enjoy!


For Sauce: 1 cup flat leaf parsley 2 tbs. tarragon or any other fresh herb such as rosemary or oregano 1 tbs. chives 1-2 cloves fresh garlic 1 tbs. champagne  vinegar 2 teaspoons Dijon mustard 4 tbs. olive oil 1 drop doTerra lemon essential oil Salt and pepper to taste

For Fish: 2 1/2 cups dry white wine 2 1/2 cups water 2- to 3-pound salmon fillet with skin


Sauce: In a food processor puree parsley, chives, and garlic with remaining sauce ingredients until smooth but chunky.

Season with salt and pepper.

*Sauce may be made 1 day ahead and chilled, covered.

Fish: In a deep 10-inch skillet bring wine and water to a simmer.

Cut salmon into 6 pieces and season with salt and pepper. Submerge the salmon pieces, skin sides down, in simmering liquid (add hot water if necessary to just cover salmon) and poach at a bare simmer, covered, for 8 minutes, or until just cooked through.

Transfer cooked salmon with a slotted spatula to a platter to cool.

When salmon is cool enough to handle, peel off skin and if desired with a sharp knife scrape off any dark meat. Salmon may be cooked 1 day ahead and chilled, covered.

*Bring salmon to cool room temperature before serving.

*NOTE: Not all essential oils are created equal. I only use doTerra because their oils are Certified Pure Therapeutic Grade, which is suitable for internal, external, and aromatherapeutic consumption.

*NOTE: All doTerra Essential Oils are extremely potent. I’d recommend 1 drop per dish. Otherwise, just know that you will have a VERY strong-tasting meal!

Click here to learn more about doTerra Essential Oils.


Garlic: Garlic has long been touted as a health promoting food. It is high in sulfur (and while that might make us a little, ahem, stinky, this may be an important part of a our otherwise sulfur-deficient diets. Garlic is also rich with manganese and is a very good source of vitamins B6 and C, as well as selenium. This "stinky rose" also protects our blood vessels from inflammatory and oxidative stress, but its other health benefits abound. See here for nutritional info. Please note: due to its rajastic nature, garlic and onions are NOT part of the traditional Saatvic diet.

Lemon Essential Oil: Lemon oil has many properties including anticancer, antidepressant, antifungal, antiviral, antiseptic, and antioxidant. It is refreshing and invigorating, had can be used to help lower blood pressure, improve memory, ease sore throats and anxiety, help dissolve cellulite, boost energy, calm digestive problems, cleanse the lymphatic system, and promote a sense of well-being. See here to learn more about doTerra essential oils.

Olive Oil: Olive Oil is packed phytonutrients including polyphenols. Most of the polyphenols in olive oil function as both antioxidants and anti-inflammatory nutrients in the body. When eaten in moderation, olive oil can be very beneficial to our gastrointestinal and cardiovascular health. See here for more health benefits and nutritional information.

Parsley: Parsley is an excellent source of vitamin K, and contains notable amounts of vitamins A and C. The volatile oils contained in parsley have been shown to inhibit tumor formation. Parsley has also been shown to neutralize carcinogens. See here for more health benefits and nutritional information.

Salmon: This is a superfish. It abounds with vitamins D, B3, and B12, and has off the chart levels of  tryptophan, protein, selenium, and omega 3 fats. Omega 3s have been proven to improve bodily inflammation, cell function and brain function. Omega 3 intake has also been associated with decreased risk cardiovascular issues such as heart attack, stroke, heart arrhythmia, high blood pressure, and high triglycerides. See here for more health benefits and nutritional information.