If you’re looking for a refreshing dinner on a warm evening, then Rick Stein’s salmon recipe could be the answer. Originating in Rick Steins’ 1997 cook book Fruits Of The Sea, the poached salmon is served slightly pink “so it stays nice and moist”.
Alongside the poached salmon is a refreshing mint and cucumber salad with a creamy mayonnaise side. Another plus point to making this simple recipe is that the dish can be served in just over half an hour. Here’s Rick Stein’s easy recipe that you can recreate at any time of the week.
Poached salmon
Serves: four people
Ingredients
- 4 x 170g salmon fillets
- 750g new potatoes
- Three sprig mint
- One cucumber
- One tbsp white wine vinegar
- Mayonnaise
- Salt
For the court-bouillon (i.e. broth)
- 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
Method
Put all the ingredients needed for the broth into a large saucepan, bring to a boil and simmer for 20 minutes.
Then, add the salmon fillets and cook for five minutes until the fish is fully opaque.
The chef cautioned: “Do not allow the liquid to boil otherwise the fish will become tough.”
Meanwhile, boil the new potatoes in salted water with a mint sprig. Once the new potatoes are tender, drain them and keep them warm.
Making the salad
Peel and finely slice the cucumber, chop up the mint springs and mix these together with white wine vinegar and a pinch of salt.
Serve the poached salmon with the new potatoes, mayonnaise and cucumber salad.
Tips
A mandolin is a kitchen tool that can slice the cucumber slices into perfectly fine pieces.
These can be bought in stores such as IKEA, Nisbets, ProCook, and Argos, as well as online at Amazon.
