Name: Poached salmon with salsa verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 carrot, sliced; 1 onion, halved; 1 bouquet garni; 1/3 cup (80ml) white wine vinegar; 1 1/2 cup parsley leaves; 1 clove garlic, chopped; 1 tablespoon capers; 2 tablespoon lemon juice; 1 tablespoon extra virgin olive oil; 4 x 120g salmon fillet pieces, skin removed; steamed baby potatoes, to serve; lemon wedges, to serve

Poached salmon with salsa verde

For a well-balanced meal, serve this beautiful poached salmon with dollops of zesty salsa verde and steamed potatoes.

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

1 carrot, sliced

1 onion, halved

1 bouquet garni

1/3 cup (80ml) white wine vinegar

1 1/2 cup parsley leaves

1 clove garlic, chopped

1 tablespoon capers

2 tablespoon lemon juice

1 tablespoon extra virgin olive oil

4 x 120g salmon fillet pieces, skin removed

steamed baby potatoes, to serve

lemon wedges, to serve

Method

1.Half fill a wide, shallow saucepan with water. Add carrot, onion and bouquet garni and bring to boil on medium heat. Add vinegar and bring to a gentle simmer. Reduce heat to low. Simmer for 5 minutes.

2.Meanwhile, make salsa verde. Place parsley, garlic, capers and lemon juice in a food processor. Pulse until finely chopped. Add oil and pulse until combined. Season to taste.

3.Lower fish gently into poaching liquid and return to a simmer. Cook for 2-3 minutes, until fish is opaque and firm to touch. Remove from pan with an egg slice or slotted spoon and discard cooking liquid.

4.Top fish with salsa verde and serve with steamed potatoes, lemon wedges and a grinding of pepper.

To steam potatoes, place desired amount of peeled and quartered potatoes in a steamer with mint sprigs and sprinkle with salt. Cover and steam on high heat for 15 minutes, until tender. Sprinkle with 1 tablespoon finely chopped parsley and serve.
Note

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Ingredients

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