Poached salmon with cherry tomato salad

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Ingredients

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Imperial

Poached salmon

Tomato salad

To serve

1
To prepare the poaching liquor for the salmon, combine 2 litres of water with the celery, Spanish onion, fennel seeds, white wine and lemon zest. Bring to the boil then turn down the heat and gently simmer
2
Gently lower in the fillets and poach for 8-9 minutes, ensuring the water is just on the verge of simmering. Remove with a slotted spoon onto a plate and carefully remove and reserve the skin from each fillet. Keep the poaching liquid for reheating the salmon later
3
If you have access to a plancha, place the portions of salmon skin in between 2 pieces of parchment paper and press onto the hot plancha, placing a heavy pan on top to keep them flat. Cook for 2 minutes, then turn over each portion of skin and repeat the process. Remove, season with salt and allow to cool
4
Alternatively, sandwich the skins between 2 pieces of parchment paper, in between 2 baking trays to hold in place. Cook in a preheated oven at 180°C/gas mark 4 for 15-20 minutes. Remove and check to see if the skin is crispy - if not, return to the oven for 5 minute increments until you have the desired crispy finish
5
Using a sharp paring knife, make 2 small, very shallow incisions into the skin of each tomato to form a small cross at the base
6
Blanch the tomatoes in boiling water for 5-10 seconds to loosen the skin. Drain and refresh in ice cold water. Gently remove and discard the skins and season with a pinch of salt, extra virgin olive oil, lemon juice, lemon zest, black fennel seeds and basil
7
Bring the poaching liquor up to a simmer and reheat the salmon for 1-2 minutes to warm through, taking care not to overcook
8
Slice the red onion into small rings and toss through the tomato salad
  • 1 red onion, small
9
Divide the salad onto 4 plates, followed by the warm salmon, crispy skin, caper berries and parsley leaves. Drizzle the dressing from the tomatoes over each plate before serving
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