Poached Salmon with Mushy Peas and Salad

Ingredients

• 1 Tbsp:Fresh Flat Leaf Parsley
• 2 Tbsp:Fresh Mint Leaf
• 125 g:Green Olives (Jarred)
• 200 g:Fresh Red Cherry Tomato
• 2 Whole:Fresh Carrots
• 150 g:Fresh Pea Pods
• 25 g:Salted Butter
• 2 Whole:Salmon Fillet
• 75 g:Feta Cheese
• 1 Tsp:Dijon Mustard
• 1.5 Tsp:Table Salt
• 3 Whole:Fresh Spring Onions (Scallions)
• 1 Stick:Fresh Celery
• 1.5 Tsp:Black Peppercorns
• 1 Whole:Fresh Red Pepper (Bell)
• 1 Whole:Fresh Garlic Clove
• 1 Whole:Fresh Iceberg Lettuce
• 2 Whole:Gherkins (Jarred)
• 6 Tbsp:White Wine Vinegar
• 300 ml:Fish Stock (Knorr)
• 2 Whole:Fresh Lemon
• 2 Tbsp:Lemon Juice (Bottled)
• 7.5 cm:Fresh Cucumber
• 6 Tbsp:Extra Virgin Olive Oil

Method

1. Make the Dressing. Place 2 tbsp of the WHITE WINE VINEGAR, OLIVE OIL, DIJON MUSTARD, BASIL, CRUSHED GARLIC, PARSLEY, SALT & PEPPER (to taste) to a screw top jar, replace the lid and shake until mixed.
   
   Set aside in refrigerator until required

2. Chop all other ingredients (not too large) (only one carrot, half the tomatoes and not the celery, peas or lemons) and mix in a large bowl.

3. Pour on dressing and enjoy.

4. TIP: To prevent the salad from becoming soggy, don't add the dressing until just before serving.

5. To make the Mushy Peas:
   Put the butter in a pan with the peas and chopped mint. Put a lid on top and simmer gently for about 10 minutes.

6. Add a squeeze of lemon juice and season with salt and pepper.

7. Either mush the peas up in a processor or mash them by hand until they are stodgy.

8. Keep Warm until required

9. To make the Salmon:
   Roughly chop one carrot, 2 lemons, the celery and place in a pan with the fish stock and 4 tbsp of white whine vinegar and some salt and pepper. Cover and bring to the boil

10. Reduce the heat to a simmer and add the salmon steaks. Cover and cook for 10 mins or until the salmon is cooked through.

11. Remove the salmon with a slotted spoon and serve immediately with the mushy peas and salad.