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Salmon Poached in Tomato Broth

Pink salmon loaded with heart healthy omega-3 fatty acids and bone-protecting selenium in a savory garlic-ginger infused tomato broth with creamy baby potatoes and peas
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner, Lunch, Main Course, Main Dish
Servings: 3 servings


  • 1 boullion cube chicken or fish
  • 5 cups water
  • ¼ cup vegetable oil
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • ½ tsp dried chilli flakes optional
  • ½ onion sliced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • ½ teaspoon hot chilli powder optional, to taste
  • 1 plum tomato diced
  • 6 golden potatoes sliced into quarters or sixths depending on size
  • 6 cherry tomatoes, halved
  • 1 pound salmon cut into large 2 square inch squares
  • ½ cup green peas


  • Put 4 cups of water and the 2 bouillon cubes into a saucepan and heat. Once the bullion cubes have dissolved, turn off the heat and set aside.
  • Heat oil to a medium sized saucepan on medium heat. When the oil is hot, add the minced ginger, garlic and hot chilli flakes and sautee. Once the garlic and ginger is a light golden, add the onion and saute until transparent.
  • Add a cup of water to the pan. Add the cumin, coriander, turmeric, hot chilli powder and chopped plum tomatoes and saute for about 2 minutes to release the flavor.
  • Add the potatoes and saute in the spice mix for a few minutes. Add the boullion broth and cover. Simmer on medium heat until a fork poked through the potato pokes through - about 15-20 minutes.
  • Add the cherry tomatoes and the salmon. Simmer for about 3 minutes until the salmon is lightly cooked inside - do not overcook. The salmon will continue cooking for a few minutes after you turn off the heat. Add the peas. Serve immediately.