Poached Wild Alaskan Salmon with Wild Mushrooms

Last Updated on June 9, 2019 by Afifah Hamilton
Read Time: 2 min

✓Low-carb  ✓Gluten-free  ✓Dairy-free (substitute olive oil or coconut oil for butter)

What a wildly delicious meal we had this evening! It consisted of wild Keta salmon cooked in a clever low-carb lemon sauce, which I often use with fish dishes, and a wild mushroom vegetable accompaniment. The recipes below are very versatile and should work for most kinds of fish.

In our meal most of the veg came from our garden. The courgette was yellow, and the mushrooms and pepper were both orange, making the dish somewhat golden in appearance all round! You, of course, can vary the veggies to make it more colourful. The butter we used was a new find – raw cow’s milk butter (Waitrose), but goat’s butter can easily be substituted if cow’s milk does not suit you, or any organic butter of your choice. Follow this recipe and be glad to be alive:

Poached wild Keta salmon in lemon egg sauce (for two)

4 wild Alaskan salmon fillets, skins on.
2 large organic egg yolks
Butter,raw, a large knob (20g)
Stock (120ml – I made it with 1 level tsp organic Marigold stock)
Juice of 1/2 organic lemon

De-scale the salmon. Slowly melt the butter in a large frying pan on a low heat. Add the salmon steaks skin side down. Allow the heat to diffuse through for several minutes. Warm the plates.

Add the stock and cook for a few more minutes on low heat, turning the salmon over so that the translucent quality is almost gone, then remove and place on to the warmed plates, leaving the stock in the pan.

To create the sauce, beat the two egg yolks and lemon together, then pour into the residual stock in the frying pan and stir slowly over gentle heat (do not boil or you’ll end up with scrambled egg!) After half a minute remove from the heat and pour over the fish.

In a separate frying pan, while the fish is doing, have the mushroom dish on the go….

Wild mushroom vegetable dish

Mushrooms (100g, Wild Girrolle mushrooms in our case! -Tesco ‘finest’)
Shallots (10 coarse chopped)
Courgette (1 small, chopped fine)
Sweet pepper (1 small, chopped fine)
Garlic (2 cloves, chopped fine)
Large knobs of butter (10g)
Black pepper, freshly ground

Melt the butter over a low heat, add the shallots, courgette and pepper and gently saute for a few minutes. Add the garlic, mushrooms and black pepper and gently saute for a further few minutes until vegetables are tender.

The two dishes were perfect companions, and we enjoyed it with a glass of organic white wine, in this case a Sainsbury’s soave, which on its own is rather wiry and sharp, but with the dinner was perfectly ok. (I am not a fan of white wine these days, my taste seems to have shifted to reds, but the fish seemed to require a white, and it did indeed complement it well.)

Macronutrients, per serving (recipe above = 2 servings)
P: 28g  C: 11g  F: 30g

1 thought on “Poached Wild Alaskan Salmon with Wild Mushrooms”

  1. Hi Afifah
    I’ve always bought wild Alaskan salmon and so was surprised to read in the Good Fish Guide published in 2016 by the Marine Conservation Society that this was a fish ‘to avoid’. The reason given for the #5 rating, ‘Fish to Avoid’, describes ‘Salmon, Atlantic, wild’ as a threatened or endangered species/fish from damaging fisheries or farming systems. Surprisingly (again) they recommend ‘Salmon, Atlantic, farmed’.


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