Poached salmon with courgette & lentil salad & lemon relish

• mint↗½ handful

  stalks (save the leaves for the relish)

• parsley↗½ handful

  stalks (save the leaves for the relish)

• peeled rind 1 lemon

  (save the rest for the relish)

• salmon fillets↗2

  boned removed

• small courgette↗1

  peeled into ribbons with a vegetable peeler

• fennel bulb↗½

  halved then very thinly sliced

• radishes↗8

  cut into wedges

• pouch ready-cooked puy lentils250g g
• extra-virgin rapeseed or olive oil↗2 tbsp tbsp
• clear honey↗1 tsp tsp
• Dijon mustard↗1 tsp tsp
• mint↗small handful

  leaves, finely chopped

• parsley↗small handful

  leaves, finely chopped

• shallot↗1

  very finely chopped

• lemons↗2

  (1 from above)

Step-by-step instructions

1. 1

   Fill a pan big enough to fit both salmon fillets with water. Add the herb stalks and lemon rind. Bring to a gentle simmer, then leave to bubble for 5 mins to allow the flavours to infuse.

2. 2

   Add the salmon to the pan, simmer gently for 1 min, then turn off the heat, cover with a lid and leave to poach for 5 mins. Transfer the salmon to a plate, peel off the skin and scrape away any brown flesh. Leave to cool, then chill until ready to serve.

3. 3

   To make the lemon relish, put the oil, honey and mustard in a bowl along with some seasoning, and whisk together. Add the herbs, shallot and the juice of 1 lemon. Cut the skin and pith away from the second lemon, then segment the pieces, catching any juice in the dressing bowl. Cut each segment into 3 or 4 small pieces, then add these too.

4. 4

   Assemble the salad ingredients in containers, then top each salad with a salmon fillet. Take the lemon relish in a jar for pouring over just before serving.