Poached salmon with grilled baby cos

Make the most of springs bountiful produce with the freshest ingredients and flavours.

Recipe «Poached salmon with grilled baby cos» 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: 2 rye mountain bread wraps, Olive oil cooking spray, 1/2 cup dry white wine, 1/2 tsp black peppercorns, 1 small lemon, sliced , 4 salmon fillets, skin on, 2 cups fresh broad beans, 1 avocado, sliced , 250g baby roma tomatoes, halved, 2 tbsp fresh dill leaves, 2 cos lettuce hearts, halved lengthways, 2 tsp wholegrain mustard, 1 tbsp white wine vinegar, 2 tbsp extra virgin olive oil.

Ingredients:

• 2 rye mountain bread wraps 
• Olive oil cooking spray 
• 1/2 cup dry white wine 
• 1/2 tsp black peppercorns 
• 1 small lemon, sliced 
• 4 salmon fillets, skin on 
• 2 cups fresh broad beans 
• 1 avocado, sliced 
• 250g baby roma tomatoes, halved 
• 2 tbsp fresh dill leaves 
• 2 cos lettuce hearts, halved lengthways 
• 2 tsp wholegrain mustard 
• 1 tbsp white wine vinegar 
• 2 tbsp extra virgin olive oil 

Instructions

1. Preheat oven to 200C/180C fan-forced. Lightly grease a baking tray. Cut bread into 12 long, thin triangles. Spray with oil. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and crisp. Transfer to a wire rack to cool.
2. Meanwhile, place wine, peppercorns, lemon slices and 1 litre cold water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until cooked to your liking. Using a spatula, remove salmon from liquid. Remove and discard skin. Flake into large pieces.
3. Bring a saucepan of water to the boil over high heat. Add broad beans. Cook for 3 to 4 minutes or until just tender. Drain. Refresh in a bowl of chilled water. Drain. Pat dry with paper towel. Peel beans and discard skins.
4. Make Vinaigrette dressing Whisk mustard, vinegar and oil together in a bowl. Season with salt and pepper.
5. Place avocado, tomato, dill, fl aked salmon, broad beans and vinaigrette in a bowl. Gently toss to combine. Heat a chargrill pan over medium-high heat. Chargrill cut sides of lettuce for 1 to 2 minutes or until charred. Transfer to a serving plate. Top with salmon mixture. Serve with crisps.