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For the salmon:
For the salsa:
- In a saucepan large enough to fit the salmon pieces in a single layer, combine the salt, peppercorns, wine, bay leaves, lemon slices, parsley stalks and dill. Add enough water to cover the fish, then bring to a simmer.
- Add the salmon, skin-side down, making sure it is covered in the liquid. Simmer gently for two minutes until the fish changes colour, then cover with tin foil and add the lid of the pan. Turn off the heat and set aside for 10 minutes. The fish will continue to cook as the liquid cools.
- To make the spring salsa, combine all of the ingredients in the bowl of a food processor and whizz into a slightly chunky sauce. Season to taste.
- Carefully transfer the salmon to a board and peel away the skins. Serve with the spring salsa, some buttered baby potatoes and your favourite spring greens
Per serving: 435kcals, 32.5g fat (4.7g saturated), 3.3g carbs (0.4g sugars), 36.2g protein, 0.9g fibre, 0.495g sodium
Top tip: Use whatever aromatics you have on hand in the poaching liquid. Leeks, onions, fennel or other herbs will all add flavour