Poached Salmon With Potato Salad And Asparagus - cooking recipe

Ingredients

None None For the Salmon
1 1/4 cups white wine
1 1/4 cups white wine vinegar
1/2 cup packed brown sugar
1 None bay leaf
12 None black peppercorns
2 1/4 lb salmon fillet, skin on
None None For the Asparagus Salad
10 1/2 oz asparagus, woody ends snapped off
1/2 cup plus 2 tbsp olive oil
2 None lemons, juiced
1/3 cup minced fresh chives
None None For the Potato Salad
1 1/2 lbs new potatoes, boiled, quartered
1 cup mayonnaise
1/3 cup wholegrain mustard
1/3 cup chopped fresh flat-leaf parsley
None None Watercress and lime wedges, to serve

Preparation

Place the wine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch oven, bring to a boil and turn off the heat. Season the salmon with salt and pepper and place in the liquid for 30 mins, with the lid half on.
Cook the asparagus in boiling water for 2-3 mins, then drain and refresh in ice water. Place in a bowl with the olive oil, lemon juice, and chives. Toss to combine.
Place all potato salad ingredients in to a bowl and mix to combine.
Remove the skin from the salmon and gently separate into pieces.
Place a bed of potato salad on to each plate, top with watercress leaves, the salmon pieces and finish with the asparagus salad. Serve with lime wedges.