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Poached salmon with cured zucchini salad
Poached salmon with cured zucchini salad
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in Tobie Puttock's flavorful twist on classic French salmon, infused with herbs, spices, and white wine.
Ingredients:
  • 750ml (3 cups) 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 (about 200g each) salmon fillets
  • 2 zucchini, peeled into ribbons
  • 2.40 gm sea salt
  • 187.50 ml fresh continental parsley leaves
  • 187.50 ml fresh mint leaves
  • 40g baby rocket leaves
  • 36.40 gm extra virgin olive oil
  • 31.50 gm lemon juice
  • Extra virgin olive oil, to serve
Instructions:
  • In a shallow saucepan over medium heat, combine wine, carrot, celery, onion, lemon, bay leaves, peppercorns, and parsley stems. Season with salt and bring to a boil. Reduce heat to low and simmer for 30 minutes until aromatic, and the liquid slightly reduces. Strain mixture through a fine sieve into a jug, discarding solids.
  • Pour the wine mixture back into the pan and gently simmer over low heat. Add the salmon and cook for 6-8 minutes for medium doneness. Transfer the salmon to a plate using a spatula.
  • Place the zucchini on a plate, sprinkle with salt, and let it stand for 3 minutes. Then, rinse the zucchini under cold water in a sieve and transfer to a plate lined with paper towel.
  • In a large bowl, toss together the zucchini, parsley leaves, mint, rocket, oil, and lemon juice. Season to taste.
  • Plate the salmon and zucchini mixture, sprinkle with freshly ground pepper, and finish with a drizzle of extra oil.

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