Poached salmon with cucumber salad

Recipes / Fish

Light and substantial, this sophisticated salmon recipe is a foolproof dinner option.

Recipe «Poached salmon with cucumber salad» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 300ml dry white wine, 300ml white wine vinegar, 100g brown sugar, 1 fresh bay leaf, 12 whole black peppercorns , 1kg piece skinless salmon fillet, pin-boned, Boiled kipfler potatoes tossed with chopped flat-leaf parsley, to serve, 2 tbsp lime juice , 2 tbsp rice vinegar, 2 tbsp caster sugar, 1 tbsp fish sauce, 1 large cucumber, peeled, 2 small red chillies, seeds removed, thinly sliced, 3 spring onions, thinly sliced on an angle, 1 cup mint leaves, torn.

Ingredients:

  • 300ml dry white wine 
  • 300ml white wine vinegar 
  • 100g brown sugar 
  • 1 fresh bay leaf 
  • 12 whole black peppercorns 
  • 1kg piece skinless salmon fillet, pin-boned 
  • Boiled kipfler potatoes tossed with chopped flat-leaf parsley, to serve 
  • 2 tbsp lime juice 
  • 2 tbsp rice vinegar 
  • 2 tbsp caster sugar 
  • 1 tbsp fish sauce 
  • 1 large cucumber, peeled 
  • 2 small red chillies, seeds removed, thinly sliced 
  • 3 spring onions, thinly sliced on an angle 
  • 1 cup mint leaves, torn 

Instructions

  1. 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.
  2. Remove salmon from the poaching liquid and place on a serving platter. Cool slightly while you make the salad.
  3. 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.
  4. Scatter the cucumber salad over the salmon, drizzle with remaining dressing and serve with steamed parsley potatoes.