Poached salmon with asparagus, peas and lemon crème fraîche
Serves: 4
Preparation time: 30 minutes
Cooking time: 30 minutes
- 1 medium carrot, peeled and cut into discs
- ½ onion, peeled and cut into wedges
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 500g salmon fillet, skinned and boned
- 500g baby new potatoes
- Olive oil
- 2 bunches asparagus (about 24 spears)
- 200g peas, fresh or frozen
- 2 handfuls watercress, washed and dried
- Finely grated zest of 1 lemon
For the dressing
- 2tsp lemon juice
- 1tbsp finely chopped dill
- 150ml half-fat crème fraîche
In a small saucepan, add the carrot, onion, lemon juice and 800ml cold water. Season with salt and bring to the boil. Add the salmon, then turn down to a gentle simmer and cook for 5 minutes, or until the salmon is just pink in the middle. Remove from the heat and, using a spatula, transfer the salmon to a plate. Leave to cool, then break into large flakes.
Meanwhile, put the new potatoes in a saucepan and cover with cold water. Bring to a simmer and cook for 10 minutes until tender, but not falling apart. Drain, then once cool enough to handle, cut into thick slices and drizzle with a little olive oil.
Break off the woody bases of the asparagus spears and cut each one in half. Bring another pan of water to the boil and cook the asparagus for about 4 minutes until tender. Use a slotted spoon to transfer into iced water to cool. Repeat with the peas, then tip both into a colander to drain.
To make the dressing, combine the lemon juice, chopped dill and crème fraîche, then season with salt and pepper to taste.
To serve, scatter the salmon, potatoes, asparagus, peas, watercress and lemon zest over a flat serving dish with a few grindings of pepper. Serve the dressing in a jug on the side.
FYI Asparagus is just coming into season but only for a few weeks, so make the most of it while you can. It’s packed with antioxiants to help give your immune system a boost.
Nutritional information: 673 calories 34g fat
Grilled goat’s cheese, beetroot and Puy lentil salad with radish and herb vinaigrette
Serves: 4
Preparation time: 20 minutes
Cooking time: 1 hour
- 800g uncooked baby beetroot
- 100ml olive oil
- 200g Puy or small green lentils
- 1 log ash goat’s cheese
- 100g breakfast radish, finely sliced
- Few handfuls rocket leaves
For the dressing
- 2tbsp balsamic vinegar
- 2tbsp finely chopped chives
- Small handful flat-leaf parsley, finely chopped
- Leaves from 3 sprigs thyme
Preheat the oven to 200°C/400°F/gas mark 6. Cut the leaves off the beetroot and discard. Place the beetroot on a baking tray and drizzle with 2tbsp olive oil. Cover the tray tightly with foil, then bake in the oven for 45 minutes or until tender.
Meanwhile, bring a litre of water to the boil, then add the lentils. Turn down to a simmer and cook for around 15-20 minutes until the lentils are tender. Drain the lentils in a colander and rinse under cold running water.
Next, make the dressing by whisking together the remaining olive oil with the balsamic vinegar, chives, parsley and thyme. Set aside.
Once the beetroot is ready, remove from the oven, take off the foil and leave to cool. When they have cooled enough to handle, scrape the skin off the beetroot with your fingers, cut into quarters and set aside. Be sure to wear an apron and wash your hands straightaway to avoid staining.
Heat the grill to high and line a grill tray with foil. Cut the goat’s cheese into 1cm-thick slices, then lay out on the rack and cook under the grill until golden.
In a large bowl, combine the lentils and the beetroot then pour over the dressing and toss to coat. Transfer to a large serving dish and arrange the goat’s cheese discs over the top.
Scatter over the sliced radishes and rocket leaves, then drizzle with a little olive oil before serving.
Nutritional information: 548 calories, 32g fat
