Poached Salmon with Dill Yoghurt & Cucumber

• 4salmon fillets, about 150 g each
• 1lemon: half sliced for poaching and half cut into serving wedges
• 1 tspblack peppercorns
• 2bay leaves
• 200 gGreek yoghurt
• 3 tbspfresh dill, chopped
• 1 tbsplemon juice
• 1large cucumber, thinly sliced
• 1 tbspolive oil
• 150 gcooked Puy lentils, optional (optional)
• Fine salt, to taste
• 1 tspolive oil, for the optional lentils (optional)
• 1 tbsplemon juice, for the optional lentils (optional)
• Black pepper, to taste

Method

1. 1Fill a wide, shallow pan with water and add the lemon slices, peppercorns and bay leaves. Season the water generously with salt; the salmon takes its seasoning from the liquor, so this is the moment that matters. Bring to a gentle simmer: surface barely trembling, the odd lazy bubble breaking, never a rolling boil. Hard boiling toughens salmon and turns the edges chalky.
2. 2Lower the salmon into the barely simmering water, skin-side down, and poach for 8–10 minutes, or until opaque through the thickest part and flaking easily. Lift out carefully and keep warm.
3. 3Reserve 1 tsp of the chopped dill for finishing. Mix the remaining dill with the yoghurt and its tablespoon of lemon juice. Taste and season lightly with salt and black pepper.
4. 4Toss the cucumber slices with the olive oil and a pinch of salt so they glisten and start to soften at the edges; two or three minutes is plenty. Any longer and they weep water and go limp.
5. 5Serve the salmon with the dressed cucumber and dill yoghurt. Finish with the reserved dill and lemon wedges. If using the cooked lentils, dress them with their separate teaspoon of olive oil and tablespoon of lemon juice and serve alongside.

Per serving

kcal

416

protein

36.3g

fibre

1.6g

carbs

8.2g

fat

26.3g