Poached Salmon with Potato and Radish SaladPrep: 20 min Cook: 7 min Servings: 4by Karen Vivers20 recipes>
Light and flavorsome, salmon poached in tasty liquor served with a potato salad with a twist!
- To Poach the Salmon
- 4 x salmon filets, each weighing about 175gr / 6oz.
- 1 x lemon, quartered
- 1 x bay leaf
- 4 or 5 peppercorns
- Some fresh dill stalks (use the stalks from the dill that you will use in the salad)
- 1 x shallot, peeled and cut into quarters
- ½ tsp salt
- For the Potato and Radish Salad
- 400gr / 140z. potatoes which have been boiled in their skins, and cooled, cut into bite size pieces
- 16 or so small red radishes, chopped finely
- 4 x spring onions (scallions) chopped finely
- 2 x little gem lettuces chopped roughly
- A handful of fresh mint chopped finely
- A handful of fresh dill chopped finely
- Salt to taste
- Salad Dressing
- 2 x tbsp good quality mayonnaise
- 2 x tbsp low fat natural yogurt
- 1 x tbsp tomato ketchup
- 1 x tbsp lemon juice
- To Finish
- Serve with lemon wedges on the side (optional)
- 1. To poach the fish, place all the ingredients in a pan, cover with cold water, ensuring that the pan is big enough to take your ingredients with space left over. Cover your pan with a close fitting lid and set it on a high heat. When it comes to the boil, remove from the heat and leave the fish in the pan to cook through for about 4 minutes, or until the fish is cooked through. This time will depend on how thick your fish filets are, but it should only vary slightly.
- 2. While the fish is cooking, you can assemble your salad by first mixing the dressing ingredients together. Then put the salad ingredients in a separate bowl, pour your dressing over and mix through to coat everything evenly.
- 3. When the fish is cooked, remove it from your poaching liquor with a slotted spoon and remove any of the ingredients that may have stuck to the filets.
- 4. Serve the salmon warm or room temperature.
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