Make Rick Stein's poached salmon recipe for a quick and healthy dinner
Rick Stein's poached salmon recipe is not only super easy to make, but also a nutritious midweek dish to throw together in no time.
Salmon is a light and refreshing summer staple that goes well with just about any side dish.
Rick Stein complements this rich source of Omega-3 fatty acids with a mayonnaise, new potatoes and cucumber salad.
This salmon recipe, which serves four, comes from Rick's famous 1997 cookbook, Fruits of the Sea.
He prefers to serve the salmon slightly pink to keep it moist, and poaching is key to achieving this texture.
Rick Stein’s poached salmon with mayonnaise, new potatoes and cucumber salad recipe
Ingredients
Four x 170g salmon fillets
750g new potatoes
Three sprig mint
One cucumber
One tbsp white wine vinegar
Mayonnaise
Salt
For the court-bouillon
Six fresh bay leaves
One tsp black peppercorns
One carrot, sliced
One small onion, sliced
Two tbsp salt
Four tbsp white wine vinegar
Three litres water
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Instructions
Combine the ingredients for the court-bouillon in a large saucepan. Bring it to a boil, then reduce the heat and let it simmer for 20 minutes. Gently add the salmon fillets and cook for 5-6 minutes, depending on their thickness, until the fish is fully opaque. Avoid boiling the liquid to prevent the fish from becoming tough.
While the salmon is cooking, boil the potatoes in salted water with one of the mint sprigs until they are tender. Drain them and keep them warm.
Peel the cucumber and slice it as thinly as possible, ideally using a mandolin. Give the leaves from the remaining mint sprigs a chop and combine them with the cucumber, white wine vinegar, and a pinch of salt.
Serve the salmon with the new potatoes, mayonnaise, and cucumber salad.
