Poached salmon and asparagus salad

Name: Poached salmon and asparagus salad
Yield: Serves 4
Cuisine: British
Ingredients: 1 tsp chopped chervil; 4 tbsp olive oil; 1 tsp grainy mustard; 1 tsp thin honey; 1 tbsp good quality white wine vinegar (preferably Chardonnay); 1 tbsp good quality white wine vinegar (preferably Chardonnay); 200 ml (7 fl oz) fish stock; ½ glass of white wine; sea salt and white pepper; sea salt and white pepper; 1 tsp chopped chives; 1 tsp fennel seeds; 1 bay leaf; few thyme sprigs; 3 tbsp olive oil; 10–12 chives, cut into short lengths; 75–100 g (3–3½ oz) small salad leaves, such as corn salad, oak leaf, baby spinach; 75–100 g (3–3½ oz) small salad leaves, such as corn salad, oak leaf, baby spinach; 75–100 g (3–3½ oz) small salad leaves, such as corn salad, oak leaf, baby spinach; 75–100 g (3–3½ oz) small salad leaves, such as corn salad, oak leaf, baby spinach; 150–200 g (5–7 oz) thin asparagus tips; 600 g (1¼ lb) salmon fillet, skinned

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

600 g (1¼ lb) salmon fillet, skinned
150–200 g (5–7

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

First prepare the poaching liquid. Put the olive oil, thyme, bay leaf, fennel seeds, white wine and fish stock into a wide, shallow saucepan. Season with salt and pepper, bring to the boil and simmer for 2–3 minutes.
Meanwhile, remove any small pin bones from the salmon with tweezers. Put the fish into the liquid and lay a piece of greaseproof paper directly on