Full Recipe

Poached Salmon with Roasted Vegetables and Herb Sauce

Every weekend shopping at our Market I see so many fantastic fresh ingredients that I want to cook that I’m a bit inclined to go overboard and buy too much. This recipe is one where I managed to use a big selection of stallholders delicious products and have a delicious light spring dinner.

1 medium salmon fillet or 4 pieces of salmon

Firstly start the vegetables (these come from both Jason and Lisa – the Asian vege lady at the La Cigale Markets)
Peel, de-seed and cut a piece of pumpkin into cubes of approx 2cms.

Peel and cube some beetroot or use whole baby beetroot (allow the equivalent of about 1 medium per person).
3-4 medium red onions – peeled and cut into wedges – leave the root end on so the wedges stay together.

Put these into a baking dish, drizzle with olive oil and bake in a medium oven till cooked (about 30-45 mins). About 10 mins before the vegetables are cooked add 2-3 very thinly sliced cloves of garlic and a little good quality balsamic vinegar.

The Sauce 
1 large cup packed with a mix of fresh parsley leaves and coriander leaves – blanch these in boiling water for 10 seconds and immediately refresh in cold water. 
Heat some olive oil in a frying pan. Add 2-3 chopped shallots, a large clove of garlic, 1 tbsp of grated ginger, 1/2 tsp cumin seeds, 1/4 tsp chilli flakes. Cook till the shallots have softened but aren’t brown.
Blend together the shallot mix, the herbs, 1/4 cup water, a little olive oil and 2tbsps of soy sauce. Just before serving add the juice of 1-2 lemons (taste to decide how much). Don’t add the lemon juice too soon as the herbs won’t remain bright green. Season to taste.

Poach the salmon. Alternatively, if you prefer, it can be grilled eg on the BBQ. If you plan to grill it, marinate the fillet in a little olive oil, soy sauce and lemon juice for at least 30 mins before grilling.

To serve, divide the roasted vegetables between each plate. Cut the salmon fillet into 4 pieces (decide whether you leave the skin on or not) and put a piece on top of each serving of vegetables. Across the middle of each drizzle some of the sauce.