Scottish salmon fillet with vegetables and salsa verde

Poached Salmon served in a vegetable broth with Salsa Verde

Recipe Information:

Serves:	Salmon Portion	Course	Preparation Time:
4	Fillet	Main, Soup, Savoury	30 mins to 1 hour

Ingredients:

4 x 175g Scottish salmon fillet
800ml vegetable stock
1 leek, trimmed and sliced
1 bulb fennel, trimmed and thinly sliced
1 medium sized carrot, peeled and sliced
50g French beans
75g mini pasta shells

For the Salsa verde -1 tablespoon each of parsley, mint, basil and dill, finely chopped -1 clove garlic, finely chopped -Zest and juice of 1 lemon -1 dessertspoon capers -Freshly ground black pepper

Method:

1.Bring stock to the boil in a large pan, reduce to a simmer and add the leek, fennel, carrot, beans and pasta. Cook until tender. 2.At the same time poach the salmon fillets in simmering water for about 8 minutes, remove and peel off the skin. 3.To make the salsa verde, place the herbs, garlic, capers and lemon zest and juice in a bowl and stir in olive oil and pepper. 4.To serve, spoon the vegetables and pasta broth into warm bowls and place the poached salmon in the centre. Spoon the salsa verde over the top and serve.