Salmon Poached with Peppers

• After making the Salmon & Pepper soup I thought this would make a lovely light main meal with just a little alteration.
• The peppers and onion can be cooked on the stove top and then the salmon added and poached in the steam from the stock.
• Or the dish placed in the oven with a lid once the salmon is added.

Ingredients

• • 2 onions
  • 2 red peppers
  • 1 clove of garlic crushed.
  • 2 portions of fresh salmon
  • ½ litre vegetable stock
  • ½ teaspoon hot paprika
  • A little sunflower oil
  • Salt & pepper to taste

Method

• Cut the onion in half and then slice it thinly.
• De-seed the peppers and then cut into long thin slices.
• Lightly fry the onion and peppers in a little sunflower oil till soft.
• Add the paprika, garlic and the vegetable stock.
• Bring to the boil and then simmer gently for around 15 minutes.
• Pre-heat the oven to GM4 – 180°C
• Season if necessary.
•  
• Put the mixture at the bottom of an ovenproof dish – that has a lid.
• Place the salmon on top of the mixture.
• Cover the dish with the lid.
• Place in the oven for  around 15 minutes.
• *
•  Great with crusty French style bread or boiled new potatoes.

• Royal Doulton Burgundy Plate.
• OPTION – not tested
• Add 125ml of dry white wine to the peppers when adding the salmon.