Servings4
Ingredients
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Instructions
- Bring the vegetable stock, lemon slices and dill to a very gentle simmer in a wide pan. The liquid should barely move, not boil hard.
- Lower the salmon into the liquid, cover and poach for 8–12 minutes depending on thickness, until it flakes easily. Lift out carefully and let it cool slightly.
- Boil the potatoes until tender, then fold them with the peas, mustard, crème fraîche and extra dill. Keep the dressing light so it coats rather than smothers the potatoes.
- Flake the warm salmon over the potato salad and serve with warm potato salad and crisp sugar snap peas.
Kitchen note: Add lemon or fresh herbs just before serving to keep the flavours bright.
Why you'll like this recipe
- Dill, lemon and a gentle vegetable broth gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: warm potato salad and crisp sugar snap peas.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with warm potato salad and crisp sugar snap peas. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Refrigerate cooked leftovers promptly in a covered container and use within 2 days. Reheat gently; the salmon can become dry if overheated.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.