Name: Poached salmon with courgette & lentil salad & lemon relish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: ½ handful mint stalks (save the leaves for the relish); ½ handful parsley stalks (save the leaves for the relish); peeled rind 1 lemon (save the rest for the relish); 2 salmon fillets boned removed; 1 small courgette peeled into ribbons with a vegetable peeler; ½ fennel bulb halved then very thinly sliced; 8 radishes cut into wedges; 250g pouch ready-cooked puy lentils; 2 tbsp extra-virgin rapeseed or olive oil; 1 tsp clear honey; 1 tsp Dijon mustard; small handful mint leaves, finely chopped; small handful parsley leaves, finely chopped; 1 shallot very finely chopped; 2 lemons (1 from above)

Poached salmon with courgette & lentil salad & lemon relish

½ handful mint
stalks (save the leaves for the relish)
½ handful parsley
stalks (save the leaves for the relish)
peeled rind 1 lemon
(save the rest for the relish)
2 salmon fillets
boned removed
1 small courgette
peeled into ribbons with a vegetable peeler
½ fennel bulb
halved then very thinly sliced
8 radishes
cut into wedges
250g pouch ready-cooked puy lentils

For the lemon relish

2 tbsp extra-virgin rapeseed or olive oil
1 tsp clear honey
1 tsp Dijon mustard
small handful mint
leaves, finely chopped
small handful parsley
leaves, finely chopped
1 shallot
very finely chopped
2 lemons
(1 from above)

Method

step 1
Fill a pan big enough to fit both salmon fillets with water. Add the herb stalks and lemon rind. Bring to a gentle simmer, then leave to bubble for 5 mins to allow the flavours to infuse.
step 2
Add the salmon to the pan, simmer gently for 1 min, then turn off the heat, cover with a lid and leave to poach for 5 mins. Transfer the salmon to a plate, peel off the skin and scrape away any brown flesh. Leave to cool, then chill until ready to serve.
step 3
To make the lemon relish, put the oil, honey and mustard in a bowl along with some seasoning, and whisk together. Add the herbs, shallot and the juice of 1 lemon. Cut the skin and pith away from the second lemon, then segment the pieces, catching any juice in the dressing bowl. Cut each segment into 3 or 4 small pieces, then add these too.
step 4
Assemble the salad ingredients in containers, then top each salad with a salmon fillet. Take the lemon relish in a jar for pouring over just before serving.