Salmon is a versatile ingredient for any meal of the day, whether it be breakfast, lunch or dinner.
While the succulent, juicy fish pairs well with a range of comforting ingredients, chef Rick Stein has crafted the ultimate summer dish.
Teamed with new potatoes, crunchy cucumber and a delicious seasoned mayonnaise, this recipe is full of flavour, but short on cooking time.
The meal debuted in Rick Stein’s “classic” 1997 cookbook, Fruits of the Sea, and promises “nice and moist” salmon thanks to the poaching method used to cook the fish.
Rick claimed that serving the salmon “slightly pink” is key to mastering the perfect texture.
Method
Start with the court bouillon by placing all of the ingredients; bay leaves, peppercorns, carrot, onion, salt, white wine vinegar, and water, into a large saucepan.
Bring to a boil and simmer for 20 minutes carefully add the salmon fillets and cook for five to six minutes, depending on the thickness.
Continue to cook until the fish is completely opaque, but do not allow the liquid to boil otherwise, the fish will become tough.
Meanwhile, wash the new potatoes under running water then add to a large saucepan of slightly salted boiling water.
Add one of the mint springs to the pan and leave the potatoes to boil until fork tender. Drain the spuds and keep warm while preparing the salad.
Peel the cucumber and slice it as thinly as possible, preferably on a mandolin. Finally, chop the leaves from the remaining mint sprigs and combine them with the cucumber, white wine vinegar and a pinch of salt.
Plate up the cucumber salad and top with the salmon, then portion some new potatoes and mayonnaise on the side. Alternatively, swap the new potatoes for Rick’s ‘cheat’s dauphinoise’, and team it with Mary Berry’s juicy salmon recipe.
