Name: Poached salmon, fennel and peach salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram skinless, boneless salmon fillets; 1 lemon, sliced; 1/3 cup buttermilk; 1/4 cup sour cream; 1/4 cup fresh dill, finely chopped; 2 teaspoon horseradish cream; 2 large peaches, cut into wedges; 2 baby fennel bulbs, thinly sliced; 1 bunch watercress, leaves picked

Poached salmon, fennel and peach salad

This light and lovely poached salmon, fennel and peach salad recipe is summer's ultimate sweet and savoury combination. Serve with crusty bread and enjoy for a delicious long lunch or alfresco dinner

Serves 4

Prep

20M

Cook

10M

Total

30M

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Ingredients

600 gram skinless, boneless salmon fillets

1 lemon, sliced

1/3 cup buttermilk

1/4 cup sour cream

1/4 cup fresh dill, finely chopped

2 teaspoon horseradish cream

2 large peaches, cut into wedges

2 baby fennel bulbs, thinly sliced

1 bunch watercress, leaves picked

Method

1.In a frying pan, cover salmon and lemon slices with cold water. Heat on medium until simmering, then simmer for 5 minutes. Transfer salmon to a plate, then cool and flake.

2.In a jug, whisk buttermilk, sour cream, fresh dill and horseradish cream together. Set aside.

3.In a bowl, combine peaches, fennel, watercress and salmon, then drizzle with dressing. Accompany with crusty bread, if desired.

Jennene Plummer