Poached Salmon in Champagne with Watercress Salad

Here is a simple and refreshing dish for a summer evening on the patio.

Ingredients (serves 4)

4 tbsp dry champagne
4 x 110 g fillets of salmon skinned

For the salad

4 tbsp of natural low fat yoghurt
1 tsp of parsley chopped
1 tsp fresh mint chopped
1 tsp clear honey
1 red apple grated
1 small cucumber cut into 4 cm batons
1 bunch fresh watercress stalks removed
sea salt and black pepper (freshly milled)

4 wedges of lime to garnish

Method

Bring the champagne to boil in a shallow pan. Add the salmon fillets and cook on a high heat for four minutes. remove from heat and leave to cool in champagne. Chill in the fridge. For the salad, mix the yoghurt, parsley, mint and honey together and season with salt and pepper.Pour over the grated apple, cucumber and watercress leaves and toss well just before serving.
To serve, place a quarter of the salad on each plate, and place the cold salmon fillet on top. Add the wedge of lime.

We serve new potatoes direct from our garden with this dish and it is a great success every time with our students!