Poached salmon with asparagus and puy lentils
skinless salmon fillet(s)
⅓ cup(s), (puy)
frozen green peas
½ cup(s), (60g)
1 bunch(es), halved
1 individual, finely chopped
50 g, trimmed
2 tsp, finely chopped
- Place salmon in a large saucepan of cold water over medium heat. Bring to the boil. Reduce heat and simmer, uncovered, for 2–3 minutes. Remove from heat. Cover and set aside for 2–3 minutes or until salmon is almost cooked through. Using a fork, break salmon into large flakes. Discard any dark flesh.
- Meanwhile, add lentils to a small saucepan of boiling water. Reduce heat and simmer for 20 minutes or until softened. Drain.
- Boil, steam or microwave peas and asparagus, until just tender. Drain. Refresh under cold water. Pat dry with paper towels.
- Combine celery, watercress, dill, salmon, lentils, peas and asparagus in a large bowl. Whisk oil, vinegar and juice in a small bowl. Season with salt and freshly ground black pepper. Add dressing to salad and toss gently to combine. Serve.