Name: Poached salmon with courgette & lentil salad & lemon relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: ½ handful mint stalks (save the leaves for the relish); ½ handful parsley stalks (save the leaves for the relish); peeled rind 1 lemon (save the rest for the relish); 2 salmon fillets boned removed; 1 small courgette peeled into ribbons with a vegetable peeler; ½ fennel bulb halved then very thinly sliced; 8 radishes cut into wedges; 250g pouch ready-cooked puy lentils; 2 tbsp extra-virgin rapeseed or olive oil; 1 tsp clear honey; 1 tsp Dijon mustard; small handful mint leaves, finely chopped; small handful parsley leaves, finely chopped; 1 shallot very finely chopped; 2 lemons (1 from above)

Home
Recipes
Poached salmon with courgette & lentil salad & lemon relish

Poached salmon with courgette & lentil salad & lemon relish

Cassie Best

Save recipe

Serves 2

Easy

Prep: 20 mins

Cook: 10 mins

0 reviews

loading...

If you're planning a posh picnic, this light and tasty salad can be popped into tupperware - pour over the dressing just before serving

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Apricot & crème fraiche Eton mess

A star rating of 1 out of 5.1 rating

Zingy blackberry lemonade

A star rating of 3.9 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

½ handful mint

stalks (save the leaves for the relish)
½ handful parsley

stalks (save the leaves for the relish)
peeled rind 1 lemon

(save the rest for the relish)
2 salmon fillets

boned removed
1 small courgette

peeled into ribbons with a vegetable peeler
½ fennel bulb

halved then very thinly sliced
8 radishes

cut into wedges
250g pouch ready-cooked puy lentils

For the lemon relish

2 tbsp extra-virgin rapeseed or olive oil
1 tsp clear honey
1 tsp Dijon mustard
small handful mint

leaves, finely chopped
small handful parsley

leaves, finely chopped
1 shallot

very finely chopped
2 lemons

(1 from above)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal622
fat30g
saturates4g
carbs34g
sugars9g
fibre13g
protein47g
salt1.8g

Method

step 1

Fill a pan big enough to fit both salmon fillets with water. Add the herb stalks and lemon rind. Bring to a gentle simmer, then leave to bubble for 5 mins to allow the flavours to infuse.
step 2

Add the salmon to the pan, simmer gently for 1 min, then turn off the heat, cover with a lid and leave to poach for 5 mins. Transfer the salmon to a plate, peel off the skin and scrape away any brown flesh. Leave to cool, then chill until ready to serve.
step 3

To make the lemon relish, put the oil, honey and mustard in a bowl along with some seasoning, and whisk together. Add the herbs, shallot and the juice of 1 lemon. Cut the skin and pith away from the second lemon, then segment the pieces, catching any juice in the dressing bowl. Cut each segment into 3 or 4 small pieces, then add these too.
step 4

Assemble the salad ingredients in containers, then top each salad with a salmon fillet. Take the lemon relish in a jar for pouring over just before serving.

Recipe from Good Food magazine, September 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now