To begin – Place a pot of salted water for the vegetables over a high heat. In a separate pot for the salmon- place 1L of water, the bay leaves, lemon and peppercorns over a high heat and bring to the boil. While the water is boiling, make the dressing by whisking all the ingredients together, seasoning to taste.
To poach the salmon- Add the salmon pieces to the water then immediately remove from the heat and allow to steep for 10 minutes. Meanwhile blanch the vegetables for a couple of minutes then refresh in iced water.
To serve- place some cooked quinoa onto four plates. Top with some vegetables and a portion of salmon. Add a dollop the avocado puree and a drizzle of the citrus dressing and serve with a fresh lemon cheek.
1 bunch asparagus, chopped
50g snow peas
50g green beans
1 bunch broccolini, chopped
1 medium zucchini, chopped
2 avocadoes, pureed in a blender
1 cup quinoa, cooked
citrus dressing
juice of ½ a lemon
2 tablespoons olive oil
1 teaspoon Dijon mustard
salt and pepper
poached salmon
4 x 150g salmon fillets deboned & skin on
2 bay leaves
½ lemon, sliced
4 black peppercorns