Had my friend Anne over for lunch yesterday and made a healthy meal of poached salmon on salad. I had a couple of issues with a dressing for the salad but after thinking it through I decided a dijon and lemon vinaigrette with a touch of apple cider worked best. This is a super easy meal to make and if you get the right dressing…quite tasty.
First you make a poaching liquid (vegetable stock would be my first choice given I don’t have fish stock). I didn’t have any so I actually used water and flavoured it with the following ingredients.
Poaching liquid ingredients (feel free to use whatever you have on hand which is what I always do.)
1 chopped leek white portion only
Chopped baby carrots (as many as you want)
2 tbsp of lemon juice
Pinch of oregano
1 bay leaf
Tomato chopped – take out the seeds if you can (I had some roasted grape tomatoes in the fridge so I used them)
1 celery stalk chopped
Pinch of salt and pepper
1 stalk of lemongrass cut in pieces and smashed to release the flavours or lemongrass powder – 1 tsp
Handful of fresh parsley or 1 tsp of dried
Half a cup of white wine (only if you have on hand – I usually freeze leftover wine in little ziplock bags for this purpose)
Let all of these flavours simmer together for about half an hour on low heat – adding liquid as needed. You should notice a wonderful aroma at this point. Now I add the green beans (however many you want in your salad – I used a handful of french beans tops trimmed). I let them cook until almost tender and then I picked them out and added to the salad base.
Next comes the easy part – just put the salmon in the liquid and cover for about 5 minutes – you can turn it over if you like but really you don’t have to. check that the salmon flakes slightly and take it out of the liquid. Cut into portion sizes or, to make it neater (which I should have done) cut it up before hand.
Place on salad and dress with vinaigrette