Poached Salmon With Cucumber Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 (180 g) salmon fillets
• 1 cup fish stock (250ml or salt reduced vegetable stock)
• 250 g light sour cream
• 1 lebanese cucumber (coarsely grated)
• 2 tablespoons dry wine
• 2 teaspoons tarragon (chopped plus leaves to serve)
• 800 g baby potatoes (quartered)
• 1 tablespoon extra virgin olive oil (to drizzle)

Recipe

• 1 preheat oven to 200c or 180c fan forced.
• 2 place salmon in a baking dish and pour over stock and season, cover with foil and bake for 10 to 15 minutes o until just cooked through.
• 3 remove from oven and cool salmon in stock for 10 minutes.
• 4 remove the salmon from the stock.
• 5 add sour cream, cucumber, wine and tarragon to stock and whisk to combine, season and transfer to a jug.
• 6 meanwhile steam potato over a saucepan of simmering water for 8 to 10 minutes or until tender.
• 7 place salmon and potato on plates and top salmon with cucumber sauce and tarragon leaves and drizzle oil over potatoes and season and serve.