Poached Salmon, Watercress Salad

Mike Reid

Ingredients:

  • 200g Salmon, skin on
  • A few sprigs of parsley
  • 2 bay leaves
  • ½ lemon juice and zest
  • ½ bunch of watercress
  • 1 avocado, peeled and cubed
  • 15g Shallots
  • 75g Sour cream 
  • 1 tsp fennel seeds
  • 1tsp paprika
  • 25ml Early harvest olive oil

Method:

  1. In a deep saucepan add fennel seeds, shallots, bay leaves and parsley with water and bring to a simmer. Add your salmon and gently poach for about 6 minutes on a light simmer
  2. Whilst your salmon is cooking mix the smoked paprika, lemon juice and zest through your sour cream
  3. Toss your watercress, with the avocado and olive oil and season to taste adding a little lemon juice
  4. Place your salmon on the plate, with your garnish and top with the sour cream

Our friends at Wine Selectors suggest pairing this dish with a Chardonnay.

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