Saumon poché au fenouil

Ingrédients

• spinach, kale, or cucumber
• 1 ounce jar roasted red peppers, draine
• fresh basil or parsley
• olive oil, lemon juice, salt, pepper
• 1/2 teaspoon salt (more to taste)
• 1/2 cup almonds

Préparation

1. 1

   Preheat oven to 180oC and line a baking tray with baking paper.

2. 2

   Place the pieces of salmon on the lined tray, sprinkle with lemon zest and juice and a pinch of sea salt. Cover with baking paper and ‘poach’ in the oven for approximately 15 minutes until fish is just cooked through, do not overcook or the fish will be dry.

3. 3

   Place the olives, orange, fennel, herbs, almonds, chilli and lime zest into a bowl and combine to create a salsa. In a jug, combine the lime juice, vinegar and coconut nectar. Pour lime and vinegar mixture into the salsa and season with salt.

4. 4

   Once the salmon is cooked, place salsa on top of fish and serve with seasonal vegetables and salad