Poached Salmon With Salsa Verde - cooking recipe

Ingredients

1 None carrot, sliced
1 None onion, halved
1 None bouquet garni
1/3 cup white wine vinegar
1 cup parsley leaves
1 clove garlic, chopped
1 tbsp capers
2 tbsp lemon juice
1 tbsp extra virgin olive oil
4 None salmon fillets (4-5 oz each), skin removed
None None Steamed baby potatoes, to serve
None None Lemon wedges, to serve

Preparation

Half fill a wide, shallow saucepan with water. Add carrot, onion and bouquet garni and bring to a boil on medium heat. Add vinegar and bring to a gentle simmer. Reduce heat to low. Simmer for 5 mins.
Meanwhile, for the salsa verde, place parsley, garlic, capers and lemon juice in a food processor. Pulse until finely chopped. Add oil and pulse until combined. Season to taste.
Lower fish gently into poaching liquid and return to a simmer. Cook for 2-3 mins, until fish is opaque and firm to touch. Remove fish from pan with a slotted spoon; discard cooking liquid.
Top fish with salsa verde and serve with steamed potatoes, lemon wedges and a grinding of pepper.