Salmon poached in a herb broth with lovely sweet vegetables. A quick, easy and light one-pot meal.
In a saucepan combine a handful each of fresh tarragon, chives and parsley. Add 3 cups of water, 1 cup of dry white wine, 3 roughly chopped spring onions, 3 roughly chopped celery ribs, 2 smashed garlic cloves, 2 sprigs of thyme, 1 teaspoon each of coriander seeds and black peppercorns, a strip of lemon zest and 1 teaspoon of salt. Bring to a boil, lower the heat and simmer for 20 minutes. If you want to speed up this process and get the most out of the herbs you can cook this in a pressure cooker for 7 minutes. Strain the broth into a wide skillet, discarding the solids. Bring the broth back to a simmer. Now add finely diced carrot and fennel to the stock and cook for 2 minutes. Meanwhile season 4-6 skinless pieces of salmon with salt, ground fennel and white pepper. Add them to the stock with the side that has been skinned facing up. Allow the broth to come back to a low simmer and cook the salmon for 3 minutes. Turn the fillets and add finely diced zucchini and fresh or frozen peas. Cook for approximately 4 minutes more or until the salmon is just cooked and the vegetables are not too soft. Check the seasoning. Serve in shallow bowls with a good grind of black pepper and a drizzle of olive oil over the top.
*adapted from this recipe
michelle picker cooks 