Poached Salmon and Salad
Ingredients
Main Ingredients
1 Tsp: Parsley, Flat Leaf Parsley
1 Tsp: Chilli, Chilli Powder
50 g: Olive, Green Olives (Jarred)
100 g: Tomato, Red Cherry Tomato
1 Whole: Carrot, Fresh Carrots
200 g: Salmon, Salmon Fillet (Skinless & Boneless)
75 g: Cheese, Feta Cheese
0.5 Tsp: Mustard, Dijon Mustard
1 Seasoning: Salt, Table Salt
2 Whole: Onion, Spring Onion
1 Seasoning: Pepper, Black Peppercorns
1 Whole: Pepper, Red Pepper (Bell)
2 Whole: Garlic, Garlic Clove (Fresh)
0.5 Whole: Lettuce, Iceberg Lettuce (Fresh)
2 Whole: Gherkin, Jarred
1 Tbsp: Vinegar, White Wine Vinegar
2 Tbsp: Lemon, Lemon Juice (Bottled)
3 cm: Cucumber, Cucumber (Fresh)
0.5 Tsp: Ginger, Ginger Powder
1 Tbsp: Soy Sauce, Dark Soy Sauce
2 Sheet: Kitchen Foil, Aluminium Foil (Tin Foil)
3 Tbsp: Oil, Extra Virgin Olive Oil
Method
Pre-heat oven to 230°C / 450°F / Gas Mark 8.
Lay both sheets of foil on a work surface and crush garlic into the middle.
Rinse and lay salmon steaks on top of garlic and sprinkle chilli, ginger, lemon juice and soy sauce on top.
Wrap up in the foil to seal, place on a baking sheet and put in oven until cooked through (about 20 mins).
Make the Dressing. Place the WHITE WINE VINEGAR, OLIVE OIL, DIJON MUSTARD, BASIL, CRUSHED GARLIC, PARSLEY, SALT & PEPPER (to taste) in a screw top jar, replace the lid and shake until mixed. Set aside in refrigerator until required.
Chop all other ingredients (not too large) and mix in a large bowl.
Pour on dressing and enjoy.