Poached Salmon Filet

Ingredients

Base recipe is structured for 1 serving. Adjust the servings below to scale all measured ingredients automatically.

• 284 g Atlantic salmon filet
• 240 ml water
• 55 g white onion
• 50 g celery
• 70 g carrot
• 150 ml Chablis white wine
• 2 g lemon peel
• 1 bay leaf
• 300 g zucchini
• 120 g red bell pepper
• 120 g yellow bell pepper
• 25 g shallot
• 1 g black peppercorns
• 10 ml lemon juice
• 240 ml champagne vinegar
• 5 g Dijon mustard
• Sea salt, black pepper, olive oil to taste

Method

1. Tie the salmon filet gently so it cooks evenly and keeps an elegant shape during poaching.
2. In a shallow pan combine water, Chablis, onion, carrot, celery, bay leaf, lemon peel, and peppercorns. Bring to a gentle simmer.
3. Lay the salmon into the aromatic liquid, cover with parchment, and poach very gently until just tender.
4. Cut the zucchini into spaghetti strands and blanch briefly to preserve freshness and color.
5. Dice the red and yellow bell peppers and shallot to prepare the relish.
6. Whisk lemon juice, champagne vinegar, Dijon mustard, olive oil, salt, and pepper into a bright vinaigrette.
7. Toss the zucchini lightly, plate as a nest, top with the poached salmon, add bell pepper relish, and finish with lemon champagne vinaigrette.

Omega3 Gluten Free Low Carb