Poached Salmon with Grilled Baby Squash

Poached Salmon with Grilled Baby Squash

Prep Time


Cook Time



Poached Salmon with Grilled Baby Squash

Summer vegetables piled high atop grilled salmon is a mouth-watering tasty meal.

Recipe courtesy of Nicky Morse, “The Racing Chef” for the Jegs Drag Racing Team.

For more about Chef Nicky, and more of his recipes, click here.


  • 12 ounces salmon, fresh, skinned, boned, cut into manageable pieces
  • 1 quart water
  • 2 cups white wine
  • 1/2 cup red wine vinegar
  • 2 each telicherry peppercorns, whole
  • 1 bay leaf
  • 1 teaspoon salt
  • For The Squash
  • 1 pound baby squash
  • 1 teaspoon salt
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons sugar
  • 1/4 teaspoon black pepper, fresh ground/telicherry
  • 3 tablespoons red onion, diced, fine
  • 3 tablespoons red bell pepper, diced, small


  • 1 For the Salmon
  • 2 Mix all the ingredients together except salmon. This liquid mixture is referred to as "court bullion."
  • 3 Simmer the court bullion for 20 minutes.
  • 4 Add the salmon and poach until done. The time will vary with the thickness of the fish. I normally can tell when the fish is done by feeling it, but you may want to break the fish to make sure that it is done thoughout.
  • 5 Note: When you poach fish, it is very important to keep the court bullion at the proper temperature. It should be between 160°F to 180°F.
  • 6 For the Squash
  • 7 In a mixing bowl, add the baby squash, half of the salt and half of the olive oil. Stir until evenly coated.
  • 8 Place the squash on a hot grill (approximately 400°F), cook until tender.
  • 9 Put the squash back in the bowl and add the remaining ingredients.
  • 10 Let the squash sit in a warm place for 5 minutes.
  • 11 Serve with the salmon.


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