Poached Scottish salmon with strawberry and cucumber salad
Poached Salmon with a mixed vegetable and strawberry Salad
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main,Salad,Savoury | Uncooked | Less than 30 minutes |
Ingredients
- 4 x 175g Scottish salmon fillet
- 8 strawberries
For the dressing -4 tablespoons olive oil -1 tablespoon chopped chives -¼ teaspoon mustard powder -Pinch of sea salt -Freshly ground black pepper -Juice of ½ an orange -Squeeze of lemon juice -A few chives for garnishing
For the stock -800ml water -½ carrot, peeled and sliced -1 stick celery, trimmed and sliced -1 sprig of parsley -½ leek or onion, trimmed and sliced -3 peppercorns -Juice of ½ a lemon -1 cucumber
Method
1.Boil the water in a pan with the carrot, celery, parsley, leek, peppercorns and lemon juice. 2.Using a vegetable peeler make ribbons of cucumber, discarding the seeded centre. Blanch for 2 minutes in boiling water and refresh under cold running water. 3.Slice the strawberries and arrange on serving plates with the cucumber. 4.Place all dressing ingredients in a jar and shake well. 5.Place salmon fillets on a plate with the salad, drizzle with dressing and garnish with chives.
