Poached Salmon with Fennel and Orange



12 min


4 Servings

* PLUS Cooking time: 1 hour 40 minutes
Poached Salmon with Fennel and Orange

Photo: Andrew Grinton

Try this quick and easy poached salmon recipe with fennel and orange for your next dinner party. It's made in the slow cooker!


  • 1 1/2 lb salmon fillet
  • salt
  • black pepper
  • 2 tbsp chopped tarragon , divided
  • 1 tsp chopped garlic
  • 1 1/2 cups very thinly sliced fennel bulb
  • 1/2 yellow onion , very thinly sliced
  • 1/2 cup orange juice
  • 3 tbsp rice vinegar
  • 2 to 2 1/2 cups sodium-free chicken broth , or fish broth
  • 1/2 tsp Asian chili sauce
  • 1 tbsp unsalted butter


  • Season salmon with salt, pepper, 1 tbsp tarragon and garlic, and place in the slow cooker. Surround fish with fennel and onion.
  • Combine orange juice, vinegar, 2 cups chicken or fish stock and chili sauce, and pour over fish, adding remaining stock if needed to cover fish with liquid.
  • Cover slow cooker, turn to low and cook for 1½ hrs or until fish has turned light pink but is still juicy in the middle.
  • Remove fish and set aside; keep warm.
  • Scrape vegetables and juices into a large frying pan and bring to a boil over high heat. Cook for 10 min or until slightly thickened.
  • Stir in butter until melted, sprinkle with remaining tarragon and serve over fish.


For dinner, serve with broccoli and couscous. Got any leftovers? Make a yummy lunch. Flake fish into large pieces and toss gently with a little mayonnaise or Greek yogurt, chopped green onion and lemon zest. Serve on toast.

Nutrition (per serving)

  • Calories
  • 379,
  • Protein
  • 36 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 8 g,
  • Fibre
  • 1 g,
  • Sodium
  • 155 mg.

Originally published in the February 2013 issue. Photo by Andrew Grinton. 

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