Poached Salmon with Chargrilled Courgette & Mint Dressing
Created by chef and Benecol brand ambassador Aldo Zilli.
Serves 2
Preparation time
Ingredients
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2Salmon fillet
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1Lemon
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500mlFish stock
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1Bay leaf
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2Courgette
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1 TbspExtra virgin olive oil
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Mint Dressing
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1 bunchFresh mint
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1 cloveGarlic
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2 TbspApple cider vinegar
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150 mlExtra virgin olive oil
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1Small red chilli
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1Lemon
Method
- Wash and cut the courgette 1 cm thick lengthways, place them in a bowl, season with salt, pepper add 1 tbsp of oil and mix well.
- Place under a hot grill and cook until tender for a few minutes. Keep warm on the side.
- Place the salmon in a large saucepan, season with salt and pepper, cover with the fish stock, add the bay leaves, half lemon, wine, black peppercorn. Bring to the boil and simmer until salmon is cooked, around 8 minutes.
- To make the mint dressing, place all the ingredients in a blender or a pestle and mortar, mix well.
- Place the courgettes on a serving plate, place the drained salmon on top and drizzle with the mint dressing.