POACHED SALMON WITH LEEKS VINAIGRETTE
Ingredients
- 100g/3½oz skinless salmon fillet
- ½ lemon
- sliced
- 6 black peppercorns
- 1 leek
- sliced
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
Directions
- Place the salmon in a pan and cover it with water. Add the lemon slices and peppercorns and bring to the boil. Poach for 1 minute and turn off the heat.
- Remove the salmon and drain on kitchen paper.
- Meanwhile
- add the leeks to a small pan and drizzle with the olive oil and vinegar. Cook over a low heat for ten minutes
- until the leeks are tender and have lost their bitterness.
- Serve the leeks on a warm plate and top with the poached salmon.
