Poached Halibut Salad with Meyer Lemon Vinaigrette

Poached Halibut Salad with Meyer Lemon Vinaigrette ~ the simple idea of poached fish with fresh salad greens is the perfect way to get a spring-ish vibe going in your kitchen ~ it’s healthy, gluten free, dairy free, low carb, Paleo, Whole 30 and delicious!

Poached Halibut Salad in a white bowl with fork

I know a lot of you do the whole healthy eating thing in January, and I get that. But for me I always make my move in February. It’s got to do with these weird bio-rhythms in Southern California. Winter, which was never really here to begin with, fades away in January and spring muscles in pretty aggressively by February. I’m gonna miss being cozy, but I’m going with it ~ the space heater’s in the closet, the polar fleece sheet too (omg have you guys tried those???)

And it’s all ok because I can have masses of baby lettuce, radishes with their leafy tops still attached, snippets of herbs, and tart citrus vinaigrettes. A milky white nugget of poached halibut or cod in one corner makes my fantasy bowl a little more February friendly.

Poached Halibut Salad with Meyer Lemon Vinaigrette

I’m a salad lover but a lazy cook by nature, so triple washed greens have revolutionized my life. If somebody else is willing to do all that washing and drying, then I could eat this way every day. I’ll happily swipe a tiny beet across my mandoline, snip a couple of herbs, and watch my halibut simmer for a few minutes in exchange for a salad like this.

TIP: Sprinkle your salads with a few edible blossoms for a big impact. A few common ones include pansies, marigolds, roses, violets, and geraniums.

This salad has very few ingredients, but they’re carefully chosen ~

  • halibut ~ I chose halibut because it’s a mild firm fish that comes in thick fillets, perfect for poaching. Try cod, mahi mahi, fresh tuna, or salmon. I leave the decision open until I get to the fish counter and see what looks good and what’s on sale.
  • baby arugula ~ love this because it has an assertive peppery flavor and doesn’t wilt too easily. Also try baby spinach or baby kale.
  • baby mache
  • dill
  • radishes
  • baby golden beet
  • finely sliced shallot ~ every salad needs a little bite from the onion family. Substitute green or red onion.
  • edible blossoms ~ for the sheer pleasure.
  • Meyer lemon vinaigrette ~ Meyers have a slightly sweeter, slightly orange flavor, so add a touch of fresh squeezed orange juice to regular lemons to approximate the flavor.

Poached Halibut Salad in a white bowl

This poached halibut salad fits into all the popular diets, Weight Watchers, Whole 30, Paleo, gluten free, etc., but that’s not why I love it. I love it because it’s clean and satisfying. So the next time you feel like fish, think about putting it on a salad for a change. I’m a big believer in main course salads of all kinds. They’re so useful if you’re trying to eat healthier with less calories and carbs. I’ve got everything from an loaded CHOPPED SALAD, to everybody’s favorite STEAK SALAD, and the best CHINESE CHICKEN SALAD around.

Ingredient spotlight: Mache

I love mache, (rhymes with posh) sometimes called lamb’s lettuce, it’s the prettiest little spring green that brings some variety to my salad bowl. It reminds me a little bit of watercress, because it grows in little clusters, and you eat the whole thing, stem and all. It’s got a gentle crunch and a sweet flavor.

Mache is one of the oldest cultivated greens on earth, originally from France. It’s making a comeback these days, and we grow it here in California, the salad bowl of America.

Because this is a delicate baby green, you’re most likely to find it in a plastic tub in your produce aisle, already washed and ready to go ~ keep an eye out for it! (Like I always say, ask your produce manager if you don’t find it.)

Mache is easy to grow yourself since it’s harvested while still quite young. It’s cold tolerant, and grows like a weed. You can get instructions for growing it here, and you can get seeds here.

Substitute baby gem lettuce, microgreens, or spring mix.


4.13 from 8 votes

Poached Halibut Salad with Meyer Lemon Vinaigrette

Author Sue Moran


  • 2 small halibut fillets about 4-5 ounces each
  • 2 handfuls baby arugula or other baby lettuce
  • 1 handful mache lettuce
  • 4 radishes thinly sliced
  • 8 cherry tomatoes halved
  • 1 shallot peeled and very thinly sliced
  • 2 Tbsp chopped fresh dill


  • pansies or other edible flower

Meyer lemon vinaigrette

  • juice of 1 Meyer lemon about 1/4 cup
  • equal amount olive oil
  • 1/4 tsp mustard
  • salt and pepper to taste


  • Bring a saucepan of well salted water, deep enough to cover the fish, to a boil. Lower the heat to a simmer and gently place the fish in the pan. Let them simmer for 5 minutes, or until opaque throughout. Turn off the heat, cover, and set aside while you assemble the salad.
  • Add a base of greens to two bowls. Add the rest of the ingredients over top. When ready to eat, place the fish in the bowl, to one side. Give the salads a few grinds of fresh pepper, and, if you're using the edible flowers, garnish at the last minute.
  • Whisk together the dressing and add more lemon if you like it more tart. Serve the dressing on the side for drizzling.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Make it your own ~

  • For a vegetarian salad replace the fish with a nice piece of burrata cheese.
  • Any type of fish, poached, grilled, pan fried, whatever, works with this salad. Grilled shrimp or pan seared scallops would be great too.
  • I made my dressing a simple vinaigrette, but for a creamier dressing, add a teaspoon of honey, a teaspoon of Dijon mustard, and shake it up vigorously until it emulsifies. Adjust the lemon to your taste.
  • You can always make a quick 30 SECOND TARTAR SAUCE to go with your halibut.


Don’t forget to pin this healthy Poached Halibut Salad!

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    Leave a Reply

    Please rate this recipe!

  • Reply
    February 26, 2018 at 7:34 am

    Great recipe! Gotta give it a try!

  • Reply
    Laura | Tutti Dolci
    February 24, 2018 at 10:40 pm

    So beautiful! This looks like a taste of spring and I love the meyer lemon vinaigrette!

  • Reply
    Candice Petersen
    February 22, 2018 at 7:43 am

    Oh wow this looks so good!

  • Reply
    Albert Bevia
    February 22, 2018 at 7:20 am

    This is my type of salad in everyway, except even better! I so love Halibut, and that simple vinaigrette sounds perfect for this salad, nice touch with the edible blossoms, a 10+ for presentation

  • Reply
    Mary Ann | The Beach House Kitchen
    February 22, 2018 at 5:37 am

    Just when I thought you couldn’t possibly top that gorgeous tuna salad plate from a few weeks back you share this beauty! Sounds light and absolutely delicious Sue! I love halibut and that lemon vinaigrette is the perfect dressing for this beautiful salad.

  • Reply
    Amanda Ebersohn
    February 21, 2018 at 11:33 pm

    Wow, the photography is enough to get the juices going!
    Love your posts…it’s a definite A+ eye candy.

    • Reply
      February 22, 2018 at 6:47 am

      Thanks Amanda <3

  • Reply
    2 Sisters Recipes
    February 21, 2018 at 1:38 pm

    Lovely salad Sue and I love the halibut in this one. I need to mention that since my daughter is studying health sciences and the food industry she has told me that “triple washed greens” have been washed with a bleaching solution and should be washed again before use, as a precautionary measure.

    • Reply
      February 21, 2018 at 2:48 pm

      I hear you…but what a shame, I really hate wet salad greens, and it’s so darned hard to dry them once they’ve been thoroughly doused!

  • Reply
    Chris Scheuer
    February 21, 2018 at 10:52 am

    Absolutely gorgeous and a delicious way to use halibut. I’m crazy about mâche lettuce – it’s the prettiest of all lettuces and, to me, a delightful herald of spring.

  • Reply
    [email protected]'s Recipes
    February 21, 2018 at 8:27 am

    What a lovely and beautiful salad! I love those edible flowers too.

  • Reply
    John / Kitchen Riffs
    February 21, 2018 at 7:33 am

    I’ve always though people down under have a much easier time with diet resolutions — ’cause for them it’s summer when the new year begins, and much easier to eat healthier in the warm weather. So I totally get that February is when you start healthier eating. Anyway, this looks fantastic! I’d eat it any time of the year. 🙂

  • Reply
    February 21, 2018 at 6:44 am

    I love the colors on this! Almost too pretty to eat! 🙂

  • Reply
    Tricia @ Saving Room for Dessert
    February 21, 2018 at 5:49 am

    This salad is spring in a bowl! Love the flower garnish and all those beautiful greens. Stunning salad perfect for this time of year. Before you know it, everyone will be talking about bathing suit weather – this is a great place to start.

  • Reply
    Jennifer @ Seasons and Suppers
    February 21, 2018 at 4:27 am

    So lovely and light! And I love the sprinkling of flowers. So Spring-y 🙂

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