Everyday recipes
Poached salmon with citrus salad
See more recipes in this week's Woman's Day.
INGREDIENTS
red onion, 1, finely sliced
dill, ½ cup picked fronds, stalks reserved
lemons, 2, segmented, juice reserved (see tip below) plus 1 strip zest,
oranges, 2, segmented, juice reserved (see tip below), plus 1 strip zest
whole side of salmon, 750g, skin, bones removed
baby radishes, 1 bunch, trimmed, finely sliced
extra-virgin olive oil, 2 tablespoons
mayonnaise, to serve
METHOD
- Fill a deep-frying pan with water 3cm from the top. Add ¼ onion, dill stalks and zest. Bring to boil. Reduce heat to low. Add salmon, ensuring
it is completely covered (see tip below). Simmer 8-10 minutes.
- In a large bowl, toss segments, remaining onion, radish and dill fronds together with reserved juice and oil. Season to taste.
- Gently remove salmon from pan and cut into slices. Serve with salad and mayonnaise.
TOP TIP- When segmenting lemons and oranges, cut over a bowl to catch any juices. Then squeeze excess juice from leftover membranes into bowl. Reserve juices for dressing.
- If your salmon fillet is too long to fit in the pan, cut into 2 pieces. The cooking time will vary depending on thickness.
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