• Herby poached salmon with greens and steamed basmati

    Ingredients

    • 750ml (3 cups) vegetable stock
    • 1 red chilli, sliced
    • juice and zest of 2 limes
    • 5cm fresh ginger, sliced
    • sea salt and freshly ground black
    • pepper, to taste
    • 4 x salmon fillet portions
    • steamed basmati rice, to serve
    • fresh rocket, to serve
    • sliced red chilli, to serve
    • thick Greek yoghurt, to serve
    • fresh lime cheeks, to serve

    Instructions

    1

    Place the stock, chilli, lime juice and zest, ginger and seasoning in a large non-stick frying pan or saucepan.

    2

    Bring to a boil, then reduce to a gentle simmer and place the salmon fillets in the poaching liquid. Cook for 5 minutes, remove the salmon with a slotted spoon and place on serving plates. The salmon should still be pink in the centre.

    3

    Serve with steamed basmati rice, plenty of rocket and fresh chilli, a dollop of Greek yoghurt and lime cheeks.

    Notes

    To drink: A medium-wooded chardonnay pairs well with the fattiness of the salmon.

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