Recipe Poached salmon with cured zucchini salad : Practical and Delicious

Recipe Poached salmon with cured zucchini salad : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Poached salmon with cured zucchini salad. You are currently reading Recipe Poached salmon with cured zucchini salad : Practical and Delicious. This recipe is the creation of the chef Tobie Puttock. Recipe Poached salmon with cured zucchini salad requires 20m, cook 40m and serve 4. Caution: allergy Contains fish.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Try Tobie Puttock's take on a French favourite - salmon bathed in herbs, spices and white wine.

Ingredients:

17 Ingredients

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  750ml (3 cups) dry white wine
  
  
  


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  1 carrot, peeled, coarsely chopped
  
  
  


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  1 celery stick, coarsely chopped
  
  
  


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  1/2 brown onion, coarsely chopped
  
  
  


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  1 lemon, sliced
  
  
  


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  3 dried bay leaves
  
  
  


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  5 black peppercorns
  
  
  


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  5 fresh parsley stems
  
  
  


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  4 (about 200g each) salmon fillets
  
  
  


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  2 zucchini, peeled into ribbons
  
  
  


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  1 tsp sea salt
  
  
  


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  3/4 cup fresh continental parsley leaves
  
  
  


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  3/4 cup fresh mint leaves
  
  
  


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  40g baby rocket leaves
  
  
  


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  2 tbsp extra virgin olive oil
  
  
  


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  1 1/2 tbsp lemon juice
  
  
  


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  Extra virgin olive oil, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Place wine, carrot, celery, onion, lemon, bay leaves, peppercorns and parsley stems in a shallow saucepan over medium heat. Season with salt. Bring to the boil and reduce heat to low. Simmer for 30 minutes or until aromatic and the liquid has reduced slightly. Strain through a fine sieve into a jug. Discard solids.
  
  
  


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  Step 2
  
  
  
  
  Return the wine mixture to the pan. Bring to a gentle simmer over low heat. Add the salmon. Cook for 6-8 minutes for medium or until cooked to your liking. Use a spatula to transfer the salmon to a plate.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place the zucchini on a plate. Sprinkle with the salt. Set aside for 3 minutes to stand. Transfer to a sieve. Rinse under cold water. Transfer to a plate lined with paper towel.
  
  
  


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  Step 4
  
  
  
  
  Combine the zucchini, parsley leaves, mint, rocket, oil and lemon juice in a large bowl. Season.
  
  
  


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  Step 5
  
  
  
  
  Divide the salmon and zucchini mixture among plates. Season with pepper. Drizzle over extra oil.
  
  
  

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