Poached salmon with spring salsa

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Serves 4
For the salmon:
2 tsp salt
3-4 black peppercorns
50ml white wine
1-2 bay leaves
2-3 lemon slices
2 parsley stalks
2 dill sprigs
4 salmon fillets

For the salsa:
3 garlic cloves
5 anchovy fillets, rinsed if packed in salt
1 lemon, Zest and juice
large bunch of Fresh parsley
handful of Fresh dill
3 tbsp capers, drained and rinsed
6 tbsp extra-virgin olive oil
Salt and black pepper

To serve:
Boiled baby potatoes, buttered
Green vegetables
  1. 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.
  2. 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.
  3. 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.
  4. 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