Poached Salmon with Roasted Peppers and Yogurt Salsa
4 people
30 minutes
20 minutes
Ingredients
- 1 tsp Black Pepper
- 2 - Carrots sliced
- 1 stick Celery chopped
- 0.5 - Lemon cut into chunks
- 1 - Olive Oil
- 2 - Red Pepper
- 2 tsp Salt
- 4 - SuperValu Fresh Salmon Darnes
- 2 sprigs SuperValu Tarragon
Yogurt Salsa
-
1
pinch
Black Pepper
-
0.5
-
Cucumber
finely diced
-
1
tbsp
Lemon Juice
-
100
ml
Natural Yogurt
-
1
pinch
Salt
-
1
-
Shallots
thinly sliced
-
1
tsp
SuperValu Fresh Mint
chopped
-
1
tbsp
SuperValu Fresh Parsley Flat Leaf
or coriander, chopped
-
0.5
-
SuperValu Tomato
finely diced
Method
- 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.
