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Poached salmon with cucumber salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elegant and satisfying salmon dish, perfect for a hassle-free dinner.
Ingredients:
  • 300ml dry white wine
  • 300ml white wine vinegar
  • 100g brown sugar
  • 1 fresh bay leaf (see note)
  • 12 whole black peppercorns
  • 1kg piece skinless salmon fillet, pin-boned
  • Boiled kipfler potatoes tossed with chopped flat-leaf parsley, to serve
  • 42.00 gm lime juice
  • 40.00 ml rice vinegar
  • 40.00 gm caster sugar
  • 24.40 gm fish sauce
  • 1 large cucumber, peeled
  • 2 small red chillies, seeds removed, thinly sliced
  • 3 spring onions, thinly sliced on an angle
  • 250.00 ml mint leaves, torn
Instructions:
  • In a large, deep frypan, combine wine, white wine vinegar, brown sugar, bay leaf, peppercorns, 1 teaspoon sea salt, and 300ml water. Bring to a boil over medium-high heat. Carefully add salmon to the liquid. Remove from heat and allow salmon to poach in the warm liquid for 20 minutes until cooked to your liking, preferably slightly rare in the centre.
  • Transfer the salmon from the poaching liquid to a serving platter. Allow it to cool slightly as you prepare the salad.
  • Prepare the dressing by whisking together lime juice, rice vinegar, sugar, and fish sauce until the sugar has dissolved. Cut the cucumber in half lengthwise, remove the seeds, and thinly slice into crescents. In a bowl, mix the cucumber with chili, spring onion, mint, and half of the dressing.
  • Sprinkle the cucumber salad over the salmon, generously drizzle with the remaining dressing, and plate with steamed parsley potatoes.

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