Fishbone Tweezers

Whole Poached Salmon

1 whole salmon
1 chopped onion
3 bay leaves
1 lemon, cut into chunks
sea and black pepper

Method
1. Place the salmon in your fish poacher
2. Add enough cold water to cover the fish (it must be covered). Add the onion, bay leaves, lemon and a good pinch of salt and a little black pepper.
3. Cover with a lid, and bring to the boil on the stove. Put the fish poacher across two rings of the hob. Once it is boiling, turn off the heat and allow the fish to stand in the water until cool.
4. Remove the salmon and place onto a board. Remove the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and some mayonnaise or hollandaise sauce.

Warm Potato and Salmon Salad

Serving size:

Serves 4

INGREDIENTS

600g salmon fillet
500g baby (new) potatoes (halved)
olive oil cooking spray
100 g baby corn, halved lengthways
4 tablespoons reduced-fat yoghurt
3 tablespoons sweet chilli sauce
2 tablespoons lemon juice
100g baby spinach leaves, washed
100g semi-dried tomatoes

METHOD

Pre-heat oven to 200C (or 180C for fan forced).

Remove the skin from the salmon fillet and then use tweezers to remove any bones. Cut the salmon into large cubes.

Put the potatoes in a large baking dish, lightly spray with olive oil spray and cook for 30 minutes, turning a couple of times during cooking.

Add the baby corn to the potatoes and cook for 10 minutes or until the potatoes and corn are tender. Turn the oven off and keep the vegetables warm. Lightly spray a chargrill with olive oil spray and cook the salmon cubes over a high heat for 3-4 minutes or until just tender and golden.

Put the yoghurt, sweet chilli sauce and lemon juice in a small jug and whisk well.

Put the potatoes, corn, spinach and semi-dried tomatoes in a bowl and toss to combine. Arrange the salad on individual plates, top with hot salmon pieces and drizzle with the dressing.

(Reproduced with kind permission from the Australian Womens Weekly)