Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli

Simple salmon is a great backdrop for this zesty broccoli salad and fresh salsa.

Poached Salmon With Tricolor-Pepper Salsa and Basil Broccoli

For the Salsa

Makes four servings
Prep time: 20 minutes, plus time to poach salmon
Cook time: five minutes


  • ¼ cup finely diced red onion
  • 6 cherry tomatoes, halved
  • 2 tbs. finely diced red bell pepper
  • 2 tbs. finely diced yellow bell pepper
  • 3 tbs. extra-virgin olive oil
  • ¼ cup chopped fresh basil or mint
  • 1½ tbs. lemon juice
  • ½ tsp. lemon zest
  • 1 tbs. chopped fresh flat-leaf parsley
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper


Combine all the ingredients in a large bowl. Serve the salsa with your poached salmon fillets.

For the Basil Broccoli


  • 1 bunch of broccoli, stems peeled and florets cut into bite-sized pieces
  • Sea salt
  • 2 tbs. extra-virgin olive oil
  • 1 tbs. finely chopped garlic
  • Pinch of red-pepper flakes
  • 1/2 cup diced red bell pepper or cherry tomatoes
  • 1 tbs. freshly squeezed lemon juice
  • 2 tsp. lemon zest
  • 1/4 cup fresh basil, finely chopped


  • Bring a large pot of water to a boil. Add the broccoli and a pinch of salt; blanch for 30 seconds. Drain the broccoli, then run it under cold water to stop the cooking process; this enables it to retain its bright green color.
  • Heat the olive oil in a sauté pan over medium heat. Add the garlic and red-pepper flakes, and sauté for 30 seconds, just until aromatic. Add the bell pepper or tomatoes and a pinch of salt, and sauté for an additional minute. Stir in the broccoli and 1/4 teaspoon of salt, and sauté for two minutes; the broccoli should still be firm. Gently stir in the lemon juice, lemon zest, and basil and serve immediately.

Tip: This mix of colorful veggies is high in health-boosting phytonutrients including kaempferol, beta-carotene, and lycopene.

Why No Numbers?

Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors

, MS, director of the Healing Kitchens Institute at Commonweal, is the author of several cookbooks, including The Healthy Mind Cookbook and The Cancer-Fighting Kitchen, published by Ten Speed Press, Penguin Random House LLC, where some of these recipes originally appeared. She lives in San Rafael, Calif.

Photography by Andrea DAgosto; Prop Styling by Alicia Buszczak; Food Styling by Paul Jackman

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