Lunch

Poached Royal Salmon with Cucumber Salad & Greek Yogurt

20 Min Cooking

2 Portions

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Poached Royal Salmon with Cucumber Salad & Greek Yogurt

Preparation

1. In a saucepan, add the wine, stock, star anise, ginger, lemon, salt & pepper and bring to a boil on a medium heat.

2. Gently add the Salmon fillets (add a little water if salmon not completely covered) and poach for 5 minutes. Transfer to a plate lined with kitchen paper to absorb any cooking liquor and rest for 5 minutes

3. In a bowl, mix the yogurt and the remaining ingredients together.

4. In a separate bowl, fold all the salad ingredients together.

5. To serve, spoon the yogurt onto a plate and swirl to cover the surface. Place a handful of cucumber on top and a piece of salmon on top or next to. Drizzle with sea salt & olive oil

MOWI Gourmet Royal Portion (2 pack)
  • 2 Atlantic Salmon Royal portions
  • Cup of white wine
  • Cup of fish/chicken or vegetable stock
  • 3 Whole star anise
  • Thumb size piece of ginger sliced
  • Slice of lemon
  • Salt & white pepper
  • 1 Cup Greek yogurt
  • 2 Tbsp extra virgin olive oil
  • 2 Garlic cloves, minced
  • Zest and juice of 1 small lemon
  • 1 Tbsp toasted cumin seeds

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