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Poached salmon

April 2, 2025

    Ingredients
  • 4 ASC labelled skinless salmon fillets approx 220g each
  • Olive oil
  • 2 lemons, sliced
  • Fresh dill, chopped
  • Fresh parsley, chopped
  • 1 fennel bulb, thinly sliced
  • Cress
  • 3 tbsp white wine
  • Salt & pepper
Easy

Instructions / Directions

Serves: 4
  1. Preheat oven to 180°C (350°F). Lightly brush a large sheet of foil or parchment with olive oil.  
  2. Assemble the parcel: Lay lemon slices on the parchment, place salmon fillets on top, then add more lemon slices, fennel, and dill. Drizzle with white wine and season with salt and pepper.  
  3. Wrap it up: Place another sheet of parchment on top and fold the edges to seal, leaving a little space inside for steam to circulate.  
  4. Bake: Place the parcel on a baking tray and bake for approx. 12 minutes. Then, let it rest in the foil for 5 minutes before opening.  
  5. Serve & enjoy! Carefully transfer the salmon to a serving platter, sprinkle with fresh dill, and garnish with lemon slices. Pair it with your favourite spring sides – we love a crisp cucumber, radish & fennel salad, buttery new potatoes, and a creamy herby mayo! 
Confidental Infomation