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Poached Salmon with Spiced Carrot

(for 4)

1kg (2 lbs.) Salmon Fillet
2 Tablespoons Vinegar
500g (1 lb.) Carrots
4 Tablespoons Olive Oil
3 Cloves Garlic
1 teaspoon Cumin seeds
Salt and Black Pepper

Divide the salmon into four and remove any bones.

Peel and roughly chop the carrots.
Peel the garlic.
Sweat these together with the oil and the salt and pepper and the cumin.
(You can either do this by cooking them in a lidded pot on a very low heat or in a bowl in the microwave covered with cling film. In either case cook until the carrots are tender.)
Once the carrots are soft mash them well, or you can puree them in a food processor.
(This can be done in advance as they reheat well in a microwave)

For the salmon, bring a pan of water to the boil and add the vinegar and a little salt to the water.
As soon as it boils bring the heat down until it is barely simmering.
Slip the salmon fillets into the water and simmer gently until they are cooked (This will take about 10 minutes if the heat is gentle-check inside the salmon with a knife to see if they are cooked)

Take the salmon out of the pan and dry with a little kitchen paper before putting them on plates.
Serve with the carrot puree at the side.

May 2, 2006 09:01 AM | 0 Comments
  Martin Dwyer
Consultant Chef