Poached salmon, coated in Parsley and Crushed Chillies, 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, then 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.
Sprinkle liberally with the Parsley and Crushed Chillies. Meanwhile, whisk the olive oil and lemon juice together, season to taste.
Arrange the watercress, beetroots and fennel on serving plates, add the salmon and drizzle over the dressing to serve.
Delicious served with fresh crusty bread.