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Poached salmon with courgette & lentil salad & lemon relish

Poached salmon with courgette & lentil salad & lemon relish

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Prep: 20 mins Cook: 10 mins

Easy

Serves 2

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

Nutrition and extra info

Nutrition: per serving

  • kcal622
  • fat30g
  • saturates4g
  • carbs34g
  • sugars9g
  • fibre13g
  • protein47g
  • salt1.8g
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Ingredients

  • ½ handful mint stalks (save the leaves for the relish)
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

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

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • peeled rind 1 lemon (save the rest for the relish)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 salmon fillets, boned removed
  • 1 small courgette, peeled into ribbons with a vegetable peeler
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • ½ fennel bulb, halved then very thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 8 radishes, cut into wedges
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 250g pouch ready-cooked Puy lentils

For the lemon relish

  • 2 tbsp extra-virgin rapeseed or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp clear honey
  • 1 tsp Dijon mustard
  • small handful mint leaves, finely chopped
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small handful parsley leaves, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 shallot, very finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 lemons (1 from above)
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

  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.

  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.

  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.

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Comments, questions and tips

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catie74
22nd Jan, 2016
We had this for dinner last night. We love this and it is great as a picnic lunch as suggested.
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