Ingredients

• 200g/7oz salmon fillet
• 2 sprigs fresh dill
• ½ lemon
• juice only
• 1 garlic clove
• peeled
• 300ml/½ pint fish stock
• splash white wine
• 2 cloves
• 85g/3oz baby spinach
• splash water
• ¼ tsp freshly grated nutmeg
• salt and freshly ground black pepper
• ½ lemon
• juice and zest
• ¼ potato
• chopped and cooked
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• 2 tsp Dijon mustard
• salt and freshly ground black pepper
• dash olive oil
• ½ onion
• finely chopped
• 1 red pepper
• chopped
• 100ml/3½fl oz milk
• 1 garlic clove
• chopped
• salt and freshly ground black pepper

Directions

• For the poached salmon
• place all the poached salmon ingredients into a large pan and bring to the boil. Remove from the heat
• cover and leave to cook in the residual heat for five minutes
• or until the salmon is cooked through. Remove the salmon from the liquid and pull away and discard the skin. Flake the salmon into pieces and set aside.
• For the spinach and potato
• place the spinach into a pan
• add the water
• nutmeg
• lemon juice and zest
• salt and freshly ground black pepper and leave to wilt for 1-2 minutes. Drain off the excess water and stir in the cooked potato.
• For the salad dressing
• whisk all the ingredients together and then pour over the spinach and potato mix.
• For the red pepper coulis
• heat the olive oil in a saucepan
• add the onion and red pepper and fry over a gentle heat until softened. Add the milk
• garlic
• salt and freshly ground black pepper and boil for six minutes
• or until the red pepper is tender. Allow to cool slightly
• then pour into a blender and blend until smooth.
• To serve
• spoon the spinach and potato onto a serving plate. Top with the flaked salmon and spoon around the red pepper coulis.