Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

For the potato salad:

For the salmon:

To serve:

  1. Place the potatoes in a large pan, add a pinch of salt and cover with 2-3cm of cold water. Bring to the boil over a high heat and cook for 8-10 minutes until tender when pierced with a fork. Drain in a colander and set aside to cool a little.
  2. In a large bowl, combine the mayonnaise with the mustard, lemon juice, chives and shallots. Season with salt and black pepper.
  3. When the potatoes are still a little warm, toss them with the mayonnaise mixture.
  4. Season the salmon fillets with a little salt. Place the wine, water, onion and herbs in a large pan over a medium heat and bring to a gentle simmer.
  5. Place salmon fillets into the pan, skin-side down. Cover and cook for 6-8 minutes, or until done to your liking.
  6. Serve the salmon with the potato salad, generous handfuls of watercress or lamb’s lettuce and lemon wedges on the side.

Nutrition Facts

Per serving: 371kcals, 14g fat (2.1g saturated), 30.6g carbs (1.4g sugars), 32.5g protein, 5.3g fibre, 0.278g sodium

Use smoked salmon or griddled crispy bacon instead of the prosciutto, if preferred.

Poaching is a very healthy, quick, and straightforward way to cook salmon. Why not poach a few extra fillets and use them for packed lunches?