Poached Scottish salmon with strawberry and cucumber salad

Lots of fresh and healthy ingredients, a perfect summer recipe.

Ingredients (serves 4)

4 x 175g Scottish salmon fillet
8 strawberries
1 cucumber

Dressing:
4 tablespoons olive oil
1 tablespoon chopped chives
¼ teaspoon mustard powder
Pinch of sea salt
Freshly ground black pepper
Juice of ½ an orange
Squeeze of lemon juice
A few chives for garnishing

Stock:
800ml water
½ carrot, peeled and sliced
1 stick celery, trimmed and sliced
1 sprig of parsley
½ leek or onion, trimmed and sliced
3 peppercorns
Juice of ½ a lemon

Method

1.Boil the water in a pan with the carrot, celery, parsley, leek, peppercorns and lemon juice. Poachsalmon filletsin stock until cooked.
2.Using a vegetable peeler make ribbons of cucumber, discarding the seeded centre. Blanch for 2 minutes in boiling water and refresh under cold running water.
3.Slice the strawberries and arrange on serving plates with the cucumber.
4.Place all dressing ingredients in a jar and shake well.
5.Place salmon fillets on a plate with the salad, drizzle with dressing and garnish with chives.