Poached salmon with cured zucchini salad

Recipes / Fish

Try Tobie Puttocks take on a French favourite - salmon bathed in herbs, spices and white wine.

Recipe «Poached salmon with cured zucchini salad» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 750ml dry white wine, 1 carrot, peeled, coarsely chopped, 1 celery stick, coarsely chopped, 1/2 brown onion, coarsely chopped, 1 lemon, sliced , 3 dried bay leaves, 5 black peppercorns, 5 fresh parsley stems , 4 salmon fillets, 2 zucchini, peeled into ribbons, 1 tsp sea salt, 3/4 cup fresh continental parsley leaves, 3/4 cup fresh mint leaves, 40g baby rocket leaves, 2 tbsp extra virgin olive oil, 1 1/2 tbsp lemon juice.

Ingredients:

  • 750ml dry white wine 
  • 1 carrot, peeled, coarsely chopped 
  • 1 celery stick, coarsely chopped 
  • 1/2 brown onion, coarsely chopped 
  • 1 lemon, sliced 
  • 3 dried bay leaves 
  • 5 black peppercorns 
  • 5 fresh parsley stems 
  • 4 salmon fillets 
  • 2 zucchini, peeled into ribbons 
  • 1 tsp sea salt 
  • 3/4 cup fresh continental parsley leaves 
  • 3/4 cup fresh mint leaves 
  • 40g baby rocket leaves 
  • 2 tbsp extra virgin olive oil 
  • 1 1/2 tbsp lemon juice 
  • Extra virgin olive oil, to serve 

Instructions

  1. Place wine, carrot, celery, onion, lemon, bay leaves, peppercorns and parsley stems in a shallow saucepan over medium heat. Season with salt. Bring to the boil and reduce heat to low. Simmer for 30 minutes or until aromatic and the liquid has reduced slightly. Strain through a fine sieve into a jug. Discard solids.
  2. Return the wine mixture to the pan. Bring to a gentle simmer over low heat. Add the salmon. Cook for 6-8 minutes for medium or until cooked to your liking. Use a spatula to transfer the salmon to a plate.
  3. Meanwhile, place the zucchini on a plate. Sprinkle with the salt. Set aside for 3 minutes to stand. Transfer to a sieve. Rinse under cold water. Transfer to a plate lined with paper towel.
  4. Combine the zucchini, parsley leaves, mint, rocket, oil and lemon juice in a large bowl. Season.
  5. Divide the salmon and zucchini mixture among plates. Season with pepper. Drizzle over extra oil.