Poached salmon, coated in Parsley and Shallots, served with watercress, baby beetroot and fennel for a delicious salad, ideal for a delicious starter or light lunch.
Place the salmon in a saucepan, cover with water and add the Bay Leaf. Bring to the boil, turn off immediately and leave for 5 minutes for the salmon to cook through.
Remove the salmon and leave to cool before flaking into large pieces.
Whisk the olive oil and white wine vinegar together with the Shallots and Parsley. Season to taste.
Arrange the watercress, beetroots and fennel on serving plates, add the salmon and drizzle over the dressing then serve.
(Amount per serving)