Poached salmon
A healthy recipe that takes advantage of the great flavours of this fish
Serves 4
Ingredients
- 4 X 150g salmon fillets
- 1 cup of water
- 1 small shallot, sliced thin
- 2 tsp dried dill
- Sea salt and pepper
- 1 small lemon, sliced thin
Method
- Sprinkle the salt over the salmon pieces evenly.
- In a large skillet, bring the water, shallot, and dill to a simmer. Do not boil.
- Add the salmon fillets, skin side down, and cover the pan with a lid. Allow to cook for 5 mins, or until fish flakes easily with a fork.
- Remove the fish from the pan, and sprinkle with black pepper and garnish with lemon wedges.
- Serve on bed of cooked spinach.
Sponsored by Villa Sandi Rose Il Fresco 
Grape variety:various white and red grape varieties Production area:Areas dedicated to vine-growing in the north-eastern regions of Italy. Alcohol content 11,5% vol. Colour: Light and bright rose. Bouquet:Fruity and flowery with delicate notes of unripe golden apple and small mountain flowers. Flavour:dry, fresh and zesty, with a fruity and harmonious aftertaste. Serving temperature: 6-8°C.
