Poached Salmon & Salads

This recipe works in combination with: Crisped Flatbread & Dips, White Chocolate Brownies with Cream. This recipe features in these meal plans: Seasonal British Picnic.

Poached salmon - New potato & broad bean salad - Carrot, apple, raisin and coriander salad.

Ingredients

  • 1/2 small red onion (approx 110g each), finely chopped
  • 8 salmon fillets, cut into portions
  • 1 small onion (approx 110g), quartered
  • 4 medium carrots (approx 125g each) (1 roughly chopped, 3 grated)
  • 28g of fresh flat leaf parsley, coarsely chopped
  • 500g of medium new potatoes, quartered
  • 2 medium granny smith apples (approx 170g each), grated
  • 1000g of fresh broad beans (or frozen)
  • 2 small lemons
  • half a 28g pack of coriander, leaves picked from stem and coarsley chopped
  • 45ml of olive oil (3 tbsp)
  • 120ml of mayonnaise
  • 50g of raisins
  • 3 tbsp white wine vinegar
  • Serves: 8
  • Course: Main Course
  • Preparation time: 20 mins
  • Cooking time: 15 mins
  • Price per person: £3.28
  • Store cupboard: Typical
  • Calories per serving: 757
  • 5-a-day per serving: 3.7
  • Print Recipe
Poached Salmon & Salads photo
Tasty?

621 cooks think so

Method

  1. FOR THE POACHED SALMON. Place the salmon portions into a large saucepan with the onion quarters, chopped carrot, a generous pinch of salt and pepper and one of the lemons cut in half. Add just enough cold water to cover the salmon, bring to the boil then simmer for 5 minutes. Turn off the heat and allow the fish to cool in the poaching liquid until it is at room temperature, then discard the poaching liquid and set the poached salmon aside until you are ready to serve.
  2. FOR THE NEW POTATO AND BROAD BEAN SALAD. Cook the new potatoes in lightly salted boiling water for 8-10 minutes, or until tender. Remove the broad beans from the pods, if using fresh, and remove the skins. Cook the broad beans in boiling water for 4-5 minutes, or until tender. Drain the potatoes and broad beans and toss together with the mayonnaise, red onion, 2 tbsp white wine vinegar and two-thirds of the parsley. Season to taste with salt and pepper.
  3. FOR THE CARROT, APPLE, RAISIN & CORIANDER SALAD. Toss together the grated carrots, apples, raisins and coriander. To make the dressing, mix together the oil and 1 tbsp vinegar. Season with salt and pepper. Keep the dressing separate from the salad until right before you eat.
  4. Serve the two salads alongside the poached salmon garnished with the remaining chopped parsley and the remaining lemon cut into 8 wedges.

Cook's tips

Store the dressing in a separate container from the salad and add it to the salad right before you eat.


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