Thursday, 22 April 2010

Poached Salmon with Fennel, Broccoli and Tomato Salsa


Here is my dinner tonight, a great recipe because it only takes around 30 minutes to prepare and cook and as I've been so busy today, it's just what I need. Salmon and anchovies are oily fish and a good source of omega-3. Plus there's heaps of vegetables and a good shot of olive oil.

Ingredients: (Serves 2)
2 wild salmon fillets
10 peppercorns
2 bay leaves
A large fennel bulb, finely sliced. Top shoots and base of bulb reserved
Tenderstem broccoli or purple sprouting broccoli
4 anchovies, finely chopped
3 vine tomatoes, diced
1 red onion, diced
Handful of fresh basil, ripped
Juice of 1 lemon
2 fl oz olive oil

Put the fennel tops and base, peppercorns and bay leaves into a pan of water big enough to cover the salmon fillets. Bring to the boil.
After a few minutes boiling, remove the pan from the heat and add the salmon, cover and leave for 15 minutes. When done remove the salmon from the stock (keep this for other recipes), and take the skin off then flake into pieces.

While the salmon is cooking, prepare the salsa by combining the onion, tomatoes and anchovies in a small bowl, add the lemon and oil and at the last minute the basil. Mix it all together thoroughly.

Serve the salmon on a bed of the steamed broccoli and fennel and drizzle the salsa over the top.


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