Light and substantial, this sophisticated salmon recipe is a foolproof dinner option.
- Place the wine, white wine vinegar, brown sugar, bay leaf, peppercorns, 1 teaspoon sea salt and 300ml water in a large, deep frypan (big enough to hold the fish) over medium-high heat. Bring to a boil, then gently place salmon in the liquid. Remove the frypan from the heat and stand the salmon in the warm poaching liquid for 20 minutes or until cooked, but still a little rare in the centre.
- Remove salmon from the poaching liquid and place on a serving platter. Cool slightly while you make the salad.
- For the cucumber salad, whisk the lime juice, rice vinegar, sugar and fish sauce together in a small bowl until sugar has dissolved. Halve the cucumber lengthways and scoop out the seeds, then thinly slice on an angle into thin crescents. In a bowl, toss cucumber with chilli, spring onion, mint and half the dressing.
- Scatter the cucumber salad over the salmon, drizzle with remaining dressing and serve with steamed parsley potatoes.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set