Poached Salmon With Courgette Lentil Salad Lemon Relish Recipes

POACHED SALMON WITH COURGETTE & LENTIL SALAD & LEMON RELISH

Steps:

• 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.

ROASTED SALMON WITH LEMON RELISH

Steps:

• Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
• Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
• Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
• Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
• Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.