RECIPE: Poached Salmon with Tzatziki Sauce and Artichoke Medley

This recipe from Kcal is so full of flavour you won't believe it weighs in at less than 500 calories
ByOlivia SpadavecchiaTuesday , 05 November 2013
RECIPE: Poached Salmon with Tzatziki Sauce and Artichoke Medley
Poached salmon with tzatziki sauce and artichokes

SERVES 1

INGREDIENTS
180g salmon fillet
1 lemon, halved
3 sprigs fresh thyme
3 sprigs fresh dill
3 black peppercorns
2 bay leaves
236ml water
FOR THE TZATZIKI SAUCE
22ml yoghurt
6g cucumber, peeled, seeded
and minced
2g red onion, minced
½ tsp fresh dill,
finely chopped
Zest of ¼ lemon

METHOD
1. Put the water, lemon, thyme, dill, peppercorns and bay leaves in a stock pot. Bring to the boil, then reduce to a simmer and add the salmon. Gently poach the salmon until cooked – about 8 to 10 minutes.
2. To make the tzatziki sauce: whisk together the yoghurt, cucumbers, red onion, dill and lemon zest.

ARTICHOKE HEART MEDLEY
INGREDIENTS
280g white mushrooms
80g celery, 1cm cut on the bias
200g artichoke hearts, quartered
150g red pepper, diced
100g sundried
tomatoes, julienned
8g basil leaves, finely sliced
2g salt
28ml olive oil

METHOD
1. Add the olive oil to a sauté pan and heat until it begins to smoke. Add the mushrooms and toss until coated in the olive oil.
2. Cook for 2 to 3 minutes and add the celery, and red pepper. Stir and cook for another 2 minutes.
3. Remove from the heat and add the sundried tomatoes, basil and salt, and mix well.

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