- Prep: 20 min
- Cook: 10 min
- Serves: 2 servings
- Level: Easy
- Category: Main course
Method
- 01
Infuse the poaching water
Fill a pan that fits both fillets with water, add the herb stems and lemon zest, and bring it to a gentle simmer for 5 minutes to infuse.
- 02
Poach the salmon off the heat
Add salmon, simmer gently for 1 minute, then turn off heat, cover and let it poach for 5 minutes.
- 03
Whisk the lemon relish
For the lemon relish, whisk oil, honey and mustard with a little seasoning, then stir in herbs, shallot and the juice of one lemon.
- 04
Add the second lemon
Slice the second lemon into sections, keep the seeds out, and add them to the relish in small pieces.
- 05
Assemble the lentil salad
Assemble each serving in containers, place salmon on top and pour the relish over just before serving.
Tips
Keep the poaching heat low; high heat can firm the fish too fast and dry the middle.
If you need to serve slightly later, chill salmon gently and store covered; do not over-chill or it becomes dry.
For picnic storage, pack relish separately and only add it right before eating.
If lentils are too wet in the fridge, drain briefly and fold them in at the last minute for better texture.