Poached Salmon with Artichoke Confit

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This elegant poached salmon with artichoke confit is a celebration of spring flavours, combining delicate fish with a vibrant Mediterranean-style salad. The salmon is gently simmered in a fragrant white wine and herb liquor to ensure it remains exceptionally moist and tender, while the artichokes are slowly cooked in olive oil to create a buttery, melt-in-the-mouth texture. Finished with fresh broad beans, peas, and mint, this dish offers a sophisticated balance of textures.

As a heart-healthy main course, this recipe is packed with omega-3 fatty acids and seasonal vegetables. It is an impressive choice for a light lunch or a refined dinner party, offering a colourful presentation that feels truly special. For the best results, use fresh podded broad beans when in season to provide a bright, nutty contrast to the savoury olives and zesty lemon dressing.

Ingredients for Poached Salmon with Artichoke Confit

80ml fresh lemon juice, divided
4 artichokes
6 sprigs thyme
4 garlic cloves, peeled
2 עלי דפנה
1 tablespoon black peppercorns
850ml olive oil
120ml fresh fava beans (from about 230g pods) or frozen, thawed
מלח כשר
120ml shelled fresh peas (from about 230g pods) or frozen, thawed
110g green olives, coarsely chopped
1/2 cup pea shoots (tendrils) or fresh flat-leaf parsley leaves with tender stems
1/2 cup torn fresh mint leaves
פלפל שחור טחון טרי
4 sprigs flat-leaf parsley
4 sprigs dill
1 lemon, thinly sliced
2 כפות מיץ לימון טרי
240 מ"ל יין לבן יבש
1 tablespoon black peppercorns
מלח כשר
110g skinless salmon fillets

How to make Poached Salmon with Artichoke Confit

Add 45ml lemon juice to a large bowl of cold water. Working with 1 artichoke at a time, remove tough dark outer leaves. Using a serrated knife, trim top of artichoke to just above the heart. Trim stem, leaving about 1" intact. Using a paring knife or vegetable peeler, remove dark outer layer from stem. Halve artichoke lengthwise and scoop out choke with a spoon. Transfer artichoke to lemon water to prevent discoloration.

Drain artichokes; pat dry. Cook with thyme, garlic, bay leaves, peppercorns, and oil in a large saucepan over medium heat until oil around artichokes is bubbling. Reduce heat and cook, turning artichokes occasionally, until stems are tender when pierced with a knife, 15-20 minutes; let cool in oil.

Meanwhile, if using fresh fava beans, cook in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (If using frozen fava beans, cook 2 minutes; do not peel.)

Return water in saucepan to a boil; add peas and cook until tender, about 2 minutes. Drain; transfer to colander in ice water. Drain and add to bowl with fava beans.

Using a slotted spoon, transfer artichokes to bowl with peas and fava beans. Add 1/4 cup artichoke cooking oil, olives, pea shoots, mint, and remaining 2 tablespoons lemon juice; toss and season with salt and pepper.

Do Ahead: Artichokes can be poached 1 day ahead. Keep in oil; cover and chill.

Bring parsley, dill, lemon slices, lemon juice, wine, peppercorns, and 725ml water to a simmer in a large saucepan over medium heat; season with salt. Add salmon; cover. Reduce heat and simmer gently until just opaque throughout, 6-8 minutes. Using a large spatula, remove salmon and lemon slices from poaching liquid. Serve salmon with artichoke salad and lemon slices.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.