Ingredients
handful mint stalks (save the leaves for the relish)
handful parsley stalks (save the leaves for the relish)
1 lemon peeled rind (save the rest for the relish)
2 salmon fillets, bones removed
1 small zucchini, peeled into ribbons with a vegetable peeler
½ fennel bulb, halved then very thinly sliced
8 radishes, cut into wedges
250 g pouch ready-cooked Puy lentils
For the lime relish
2 tbsp olive oil
1 tsp clear honey
1 tsp Dijon mustard
small handful mint leaves chopped
small handful parsley leaves chopped
1 shallot, very finely chopped
2 lemons (1 from above)
Method
- Fill a pan big enough to fit both salmon fillets with water. Add the herb stalks and lemon rind. Bring to a gentle simmer, then leave to bubble for 5 mins to allow the flavours to infuse.
- Add the salmon to the pan, simmer gently for 1 min, then turn off the heat, cover with a lid and leave to poach for 5 mins. Transfer the salmon to a plate, peel off the skin and scrape away any brown flesh. Leave to cool, then chill until ready to serve.
- To make the lemon relish, put the oil, honey and mustard in a bowl along with some seasoning, and whisk together. Add the herbs, shallot and the juice of 1 lemon. Cut the skin and pith away from the second lemon, then segment the pieces, catching any juice in the dressing bowl. Cut each segment into 3 or 4 small pieces, then add these too.
- Assemble the salad ingredients in containers, then top each salad with a salmon fillet. Take the lemon relish in a jar for pouring over just before serving.
