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Looking for new fish recipe ideas? Try to prepare a delicious poached salmon dish, served with dill and lemon zest.
- Salmon 2 skinless, sides, about 2.25 kg in total, cleaned and pin-boned
- Bay 2 leaves
- Peppercorns 1 tbsp, black
- White wine vinegar 4 tbsp
- Lemon 1, zest finely grated, halved
- Clementine 1, zest finely grated, halved
- Cloves 2 tbsp, whole
- Couscous 175 g
- Vegetable stock 500ml, hot
- Dill 1 bunch, roughly chopped
- Parsley 2 - 3 tbsp curly, chopped
- Pepper black, freshly ground
- Preparation time
- Cooking time
- Recipe category Main course
- Recipe yield 4
How to make a Poached Salmon with Dill and Lemon Zest
Preheat the oven to 180°C (160° fan) gas 4.
Place the salmon sides one on top of the other in a large roasting tray lined with greaseproof paper.
Cover with water and add the bay leaves, peppercorns, white wine vinegar, and some salt.
Stud the lemon and clementine halves with cloves and arrange around the salmon.
Cover the tray with aluminium foil and bake for about 35-45 minutes until the flesh is cooked through and flakes easily with a fork.
As the salmon bakes, place the couscous in a large heatproof bowl.
Cover with the hot stock, stir once, and then cover with a tight-fitting lid or clingfilm. Set aside to soak.
Remove the fish from the oven when ready.
Fluff the couscous with a fork and stir through most of the herbs, some of the grated zest, and some salt and pepper to taste.
Carefully lift the salmon sides out of the tray using the greaseproof paper to help.
Carefully lift the edge of the top side and pack the opening with the couscous.
Scatter the remaining herbs and grated zest on top. Serve with the lemon and clementine halves on the side.