Poached Salmon, Watercress SaladMike Reid
- 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
- 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
- Whilst your salmon is cooking mix the smoked paprika, lemon juice and zest through your sour cream
- Toss your watercress, with the avocado and olive oil and season to taste adding a little lemon juice
- 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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