Poached salmon with leeks vinaigrette Recipe

Poached salmon with leeks vinaigrette Recipe

  • 100g/3½oz skinless salmon fillet
  • ½ lemon, sliced
  • 6 black peppercorns
  • 1 leek, sliced
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  1. Place the salmon in a pan and cover it with water. Add the lemon slices and peppercorns and bring to the boil. Poach for 1 minute and turn off the heat.
  2. Remove the salmon and drain on kitchen paper.
  3. Meanwhile, add the leeks to a small pan and drizzle with the olive oil and vinegar. Cook over a low heat for ten minutes, until the leeks are tender and have lost their bitterness.
  4. Serve the leeks on a warm plate and top with the poached salmon.
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