1tbspSuperValu Fresh Parsley Flat Leaf
or coriander, chopped
0.5 - SuperValu Tomato
Preheat the oven to 200°C/gas mark 6.
Place the carrots, celery, lemon chunks, tarragon, 2 teaspoons of salt and some freshly ground black pepper into a saucepan of boiling water. Simmer for 10 minutes to make the poaching liquid for the salmon.
Cut the peppers into julienne (long, thin strips) and place on a roasting tray. Drizzle with the oil and some seasoning and roast for 20 minutes, until softened.
Meanwhile, place the salmon steaks into the poaching liquid and simmer on a low heat for 10 to 15 minutes, until cooked through. Remove from the heat and leave the fish in the warm water until required.
To make the salsa, place the yogurt, cucumber, tomato, shallot, lemon juice and herbs into a bowl and stir well to combine, then season with a little salt and pepper.
To serve, remove the fish from the water with a slotted spoon and serve with some roasted peppers. Spoon the salsa over the salmon and serve immediately.