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Poached salmon with cucumber salad

Name: Poached salmon with cucumber salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 300ml dry white wine; 300ml white wine vinegar; 100g brown sugar; 1 fresh bay leaf; 12 whole black peppercorns; 1kg piece skinless salmon fillet, pin-boned; Boiled kipfler potatoes tossed with chopped flat-leaf parsley, to serve; 2 tablespoons lime juice; 2 tablespoons rice vinegar; 2 tablespoons caster sugar; 1 tablespoon fish sauce; 1 large cucumber, peeled; 2 small red chillies, seeds removed, thinly sliced; 3 spring onions, thinly sliced on an angle; 1 cup mint leaves, torn

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Light and substantial, this sophisticated salmon recipe is a foolproof dinner option.

300ml dry white wine
300ml white wine vinegar
100g brown sugar
1 fresh bay leaf
12 whole black peppercorns
1kg piece skinless salmon fillet, pin-boned
Boiled kipfler potatoes tossed with chopped flat-leaf parsley, to serve

Cucumber salad

2 tablespoons lime juice
2 tablespoons rice vinegar
2 tablespoons caster sugar
1 tablespoon fish sauce
1 large cucumber, peeled
2 small red chillies, seeds removed, thinly sliced
3 spring onions, thinly sliced on an angle
1 cup mint leaves, torn

Method

1.

Place the wine, white wine vinegar, brown sugar, bay leaf, peppercorns, 1 teaspoon sea salt and 300ml water in a large, deep frypan (big enough to hold the fish) over medium-high heat. Bring to a boil, then gently place salmon in the liquid. Remove the frypan from the heat and stand the salmon in the warm poaching liquid for 20 minutes or until cooked, but still a little rare in the centre.
2.

Remove salmon from the poaching liquid and place on a serving platter. Cool slightly while you make the salad.
3.

For the cucumber salad, whisk the lime juice, rice vinegar, sugar and fish sauce together in a small bowl until sugar has dissolved. Halve the cucumber lengthways and scoop out the seeds, then thinly slice on an angle into thin crescents. In a bowl, toss cucumber with chilli, spring onion, mint and half the dressing.
4.

Scatter the cucumber salad over the salmon, drizzle with remaining dressing and serve with steamed parsley potatoes.