Poached Salmon with cucumber, mint, radish and kiwi salad
Serves 4
Packed with healthy fats, plus lots of vitamins and minerals, salmon is not only nutritious but extremely versatile, as this recipe proves. Sure to be a spring-time favourite, this dish achieves the perfect balance of attaining gourmet status with its deliciousness and yet is still friendly on the waist-line.
Salad ingredients
4 medium skinless and boneless salmon or trout steaks
12-15 peppercorns
2 bay leaves
½ cup of dry white wine
1 medium cucumber sliced thinly into half moons
3-4 small radishes sliced thinly into discs
3 diced gold kiwi fruits
1 small red chili thinly sliced
Small bunch of roughly chopped mint
Splash of red wine vinegar
Juice of half a lime
Salt and pepper to taste (minimal)
Bring a large pot of water to the boil with white wine, peppercorns and bay leaves. In the meantime, prepare salad first by mixing all ingredients together and put to the side.
Once the water has boiled, take off heat and gently place salmon or trout steaks into water. Take the pot off the heat and cover with a lid. Poach chicken for around 5 minutes checking at the 4 minute mark to ensure the steaks have not cooked too long. The middle should be a darker shade of pink, slightly under-done. Once ready, remove steaks from water and place on a large platter. Heap salad on top and serve with additional wedges of lime.
