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Herby poached salmon with greens and steamed basmati

Name: Herby poached salmon with greens and steamed basmati
Ingredients: 750ml (3 cups) vegetable stock; 1 red chilli, sliced; juice and zest of 2 limes; 5cm fresh ginger, sliced; sea salt and freshly ground black; pepper, to taste; 4 x salmon fillet portions; steamed basmati rice, to serve; fresh rocket, to serve; sliced red chilli, to serve; thick Greek yoghurt, to serve; fresh lime cheeks, to serve

April 9, 2013 (Last Updated: January 11, 2019)

Herby poached salmon with greens and steamed basmati recipe

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Herby poached salmon with greens and steamed basmati

Ingredients

750ml (3 cups) vegetable stock
1 red chilli, sliced
juice and zest of 2 limes
5cm fresh ginger, sliced
sea salt and freshly ground black
pepper, to taste
4 x salmon fillet portions
steamed basmati rice, to serve
fresh rocket, to serve
sliced red chilli, to serve
thick Greek yoghurt, to serve
fresh lime cheeks, to serve

Instructions

Place the stock, chilli, lime juice and zest, ginger and seasoning in a large non-stick frying pan or saucepan.

Bring to a boil, then reduce to a gentle simmer and place the salmon fillets in the poaching liquid. Cook for 5 minutes, remove the salmon with a slotted spoon and place on serving plates. The salmon should still be pink in the centre.

Serve with steamed basmati rice, plenty of rocket and fresh chilli, a dollop of Greek yoghurt and lime cheeks.