Poached salmon with kipfler potato salad

1.Preheat oven to 180°C (160°C fan-forced). Wrap garlic in foil and place on a baking tray. Roast for 45 minutes, until softened.

2.Place potatoes in a large saucepan and cover with cold water. Bring to boil on medium heat. Gently boil, uncovered, for 20 minutes, until tender. Drain. Refresh under cold water. Drain and set aside.

3.Choose a baking pan large enough to accommodate fish in one layer. Pour over oil to cover salmon. Bake for 15-18 minutes or until cooked to your liking. Remove from oven. Reserve 1 1/2 tbsp of oil. Save remaining oil.

4.Whisk egg yolks and mustard in a medium bowl until pale. Gradually whisk in olive oil, in a thin steady stream, until combined and thick. Whisk in lemon juice. Press garlic from skins. Stir to combine. Whisk in water. Season.

5.Place asparagus in a large heatproof bowl. Cover with boiling water. Stand 2 mins. Add peas and stand for 5 mins, until bright green and tender. Drain. Refresh under cold water. Return to bowl. Cut potatoes into 1.5cm-thick slices and add to bowl. Add herbs and dressing. Season. Toss to combine. Spoon salad onto serving plates. Top with salmon. Drizzle each with 2 tsp of the reserved cooking oil. Sprinkle with lemon rind and extra chopped parsley.