Name: Poached salmon with cucumber sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 180g salmon fillets; 1 cup (250ml) fish or salt-reduced vegetable stock; 250 gram light sour cream; 1 lebanese cucumber, coarsely grated; 2 tablespoon dry white wine; 2 teaspoon chopped tarragon, plus leaves to serve; 800 gram baby potatoes, quartered; extra virgin olive oil, to drizzle

Poached salmon with cucumber sauce

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

4 180g salmon fillets

1 cup (250ml) fish or salt-reduced vegetable stock

250 gram light sour cream

1 lebanese cucumber, coarsely grated

2 tablespoon dry white wine

2 teaspoon chopped tarragon, plus leaves to serve

800 gram baby potatoes, quartered

extra virgin olive oil, to drizzle

Method

1.Preheat oven to 200°C/180°C fan-forced. Place salmon in a baking dish. Pour over stock and season. Cover with foil and bake for 10-15 minutes, until just cooked through. Remove from oven. Cool salmon in stock for 10 minutes.

2.Remove salmon from stock. Add sour cream, cucumber, wine and tarragon to stock and whisk to combine. Season. Transfer to a jug.

3.Meanwhile, steam potato over a saucepan of simmering water for 8-10 minutes, until tender.

4.Place salmon and potato on plates. Top salmon with cucumber sauce and tarragon leaves. Drizzle oil over potato. Season. Serve.

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