Place the stock, lemon, garlic and bay on a pan and bring to a simmer, then add the fish. Remove from simmering after 10-12 mins. The garlic will give a lovely punch.
Poached Salmon with Lentils and Tarragon
Ingredients
4
servings
-
For the salmon:
- 150 g
- 400 ml
- 1
- 2
- 1
-
For the salad:
- 400 g
- 12
- 6
- 0,5
-
For the dressing:
- 1
- 30 g
- 100 ml
- 125 ml
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Preparation
Blend the Dijon, extra virgin olive oil, sour cream and lemon together to make the dressing. The lemon will provide a nice zing.
Next, make the salad by mixing the lentils, tarragon, spring onions, blush tomatoes for added colour and cucumber for additional crunch.
Finish off by flaking the salmon into the salad and dressing.
