Poached Salmon and Quinoa Plate with Lemon Soy Sauce

Name: Poached Salmon and Quinoa Plate with Lemon Soy Sauce
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 600g); 1 L water; 1 tsp salt; 2–3 slices of lemon; A little lemon zest; A pinch of dried thyme; 1 bay leaf; 200g quinoa; 400 ml water; A pinch of salt; 2 tsp olive oil; A little lemon zest; 400–500g broccolini; 2 cloves of garlic; 2 tbsp olive oil; Salt and black pepper; 4 eggs; 12–16 cherry tomatoes; Fresh herbs (parsley, dill, etc.); 3 tbsp soy sauce; 3 tbsp lemon juice; 3 tbsp olive oil; Black pepper

40 min prepabout 40 minutes

This dish is inspired by classic French poached salmon, simplified so you can easily recreate it at home. Gently cooked and served chilled, the salmon is light, tender, and refreshing.

In our family, we started incorporating quinoa as a nutritious, gluten-free option. It pairs beautifully with salmon and creates a well-balanced, satisfying plate.

For the vegetables, I used broccolini, often found in Europe and Dubai. Its slender shape adds a nice touch, while cherry tomatoes and boiled eggs bring natural color to the dish.

Everything is finished with a simple lemon soy sauce dressing—light, fresh, and full of umami. Feel free to use any vegetables you have at home and make it your own.

Ingredients

For 4 people: Salmon

4 salmon fillets (about 600g)
1 L water
1 tsp salt
2–3 slices of lemon
A little lemon zest
A pinch of dried thyme
1 bay leaf

Quinoa

200g quinoa
400 ml water
A pinch of salt
2 tsp olive oil
A little lemon zest

Broccolini (Long-stem broccoli)

400–500g broccolini
2 cloves of garlic
2 tbsp olive oil
Salt and black pepper

Others

4 eggs
12–16 cherry tomatoes
Fresh herbs (parsley, dill, etc.)

Lemon Soy Dressing

3 tbsp soy sauce
3 tbsp lemon juice
3 tbsp olive oil
Black pepper

Poached Salmon and Quinoa Plate with Lemon Soy Sauce ingredients

How to make it

🥣 Salmon (Gently Cooked)

1/ In a pot, combine water, salt, lemon slices, lemon zest, thyme, and bay leaf. Heat gently to about 80–90°C (do not boil).
2/ Add the salmon and cook gently over low heat for about 8 minutes (cover slightly with a lid).

salmon lemon bay leaf thym water 3/ Turn off the heat, cover, and let it rest for another 5 minutes in the residual heat.

salmon lemon thym bay leaf hot water 4/ Remove the salmon, wrap it loosely in foil, let it rest, then chill in the refrigerator.

🥣 Quinoa

5/ Rinse the quinoa lightly, then cook it with water and salt over medium-low heat for about 15 minutes.

quinoa water 6/ Once the water is absorbed, turn off the heat and gently fluff with olive oil.

🥣 Eggs

7/ Place the eggs in a pot of cold water, bring to a boil, then cook for 9–10 minutes until hard-boiled.

eggs water 8/ Peel and cut in half.

🥣 Broccolini

9/ Trim lightly, removing small leaves or rough ends, then blanch in salted boiling water for 1–2 minutes.

broccolini water 10/ In a pan, heat olive oil and garlic over low heat until fragrant.

11/ Add the broccolini, cook over medium heat until lightly browned, and season with salt and black pepper.

🥣 Lemon Soy Dressing

12/ In a bowl, mix soy sauce, lemon juice, olive oil, and black pepper.

🥣 Plating

13/ Spread the quinoa on a plate, place the salmon in the center, add the broccolini and eggs, scatter halved cherry tomatoes, and drizzle with the dressing just before serving.

poached salmon tomates broccolini boiled eggs quinoa parsley

Good to know

🌟Serving Tips and Variations🌟

⭐️ Chill the salmon for a lighter taste: Chilling the salmon makes it especially refreshing, perfect for warmer days. You can prepare it the day before or in the morning.

⭐️ Quinoa as a light and gluten-free option: In our family, we use quinoa as a gluten-free ingredient. It’s light, easy to digest, and pairs beautifully with salmon.

⭐️ Enjoy quinoa warm or cold: Quinoa works well both warm and chilled, so feel free to adapt it to the season or your preference.

⭐️ Keep broccolini simple: Lightly browning adds flavor, but if you prefer something quicker, simply blanching it is perfectly fine.

⭐️ Use any vegetables you like: You can also use asparagus or other vegetables you have at home. In Dubai, thick white asparagus like in Germany is harder to find, so broccolini is a great alternative.

⭐️ Add fresh herbs for brightness: Dill or parsley adds a fresh, aromatic touch that pairs especially well with salmon.

⭐️ Dress just before serving: Add the lemon soy dressing right before serving to keep everything fresh and well-balanced.