Poached Salmon with Grilled Baby Cos

Serves: 6

Time to prep: 30 minutes

Time to cook: 20 minutes

Ingredients

• 2 rye mountain bread wraps
• Olive oil cooking spray
• 1/2 cup dry white wine
• 1/2 teaspoon black peppercorns
• 1 small lemon, sliced
• 4 (200g each) salmon fillets, skin on
• 2 cups (300g) fresh broad beans (see Notes)
• 1 avocado, sliced
• 250g baby roma tomatoes, halved
• 2 tablespoons fresh dill leaves
• 2 cos lettuce hearts, halved lengthways

Vinaigrette dressing

• 2 teaspoons wholegrain mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons extra virgin olive oil

Method

• Preheat oven to 200C/180C fan-forced. Lightly grease a baking tray. Cut bread into 12 long, thin triangles. Spray with oil. Season with salt and pepper. Bake for 4 to 5 minutes or until golden and crisp. Transfer to a wire rack to cool.
• Meanwhile, place wine, peppercorns, lemon slices and 1 litre cold water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until cooked to your liking. Using a spatula, remove salmon from liquid. Remove and discard skin. Flake into large pieces.
• Bring a saucepan of water to the boil over high heat. Add broad beans. Cook for 3 to 4 minutes or until just tender. Drain. Refresh in a bowl of chilled water. Drain. Pat dry with paper towel. Peel beans and discard skins.
• Make Vinaigrette dressing Whisk mustard, vinegar and oil together in a bowl. Season with salt and pepper.
• Place avocado, tomato, dill, flaked salmon, broad beans and vinaigrette in a bowl. Gently toss to combine. Heat a chargrill pan over medium-high heat. Chargrill cut sides of lettuce for 1 to 2 minutes or until charred. Transfer to a serving plate. Top with salmon mixture. Serve with crisps.

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