GREEN TEA POACHED SALMON

WITH CRACKED WHEAT, FRESH MINT
AND CITRUS OLIVE OIL VINAIGRETTE

INGREDIENTS

6 5-oz. pieces salmon filet, boneless

4 Tbsp. good quality loose green leaf tea

4 pints water

2 pinches salt

CRACKED WHEAT SALAD

1 cup cracked wheat

2 cups water

2 pinches salt

1/4 cup diced red tomato

1 Tbsp. chopped mint

3 Tbsp. chopped

Italian parsley

1 lemon (juice only)

4 Tbsp. olive oil

LEMON VINAIGRETTE

2 peeled shallots diced

3 Tbsp. lemon juice

6 Tbsp. olive oil

Salt and white pepper to taste

GARNISH

12 baby cherry tomatoes (red or yellow)

3 oz. mixed baby greens

2 Tbsp. olive oil

PREPARATION

1. Bring the water and the tea leaves to a simmer, and then steep for 10 minutes before pouring through a strainer onto the salmon filet.

2. Gently cook for 7–8 minutes until the salmon is firm to the touch. Remove from the heat and place the salmon into a bowl. Pour the cooking stock over the top and leave to cool down before refrigerating.

3. Place the cracked wheat and the cold water in a saucepan, add a pinch of salt and bring to a simmer.

4. Cook for 3–4 minutes then refresh under cold water.

5. Add diced tomato, mint, and parsley; season with salt, pepper, lemon juice and olive oil.

VINAIGRETTE

Whisk the lemon juice and olive oil together, add the diced shallots, season with salt and pepper.

SET-UP

1. Place the cracked wheat salad into a 4” cookie cutter, remove the mould leaving the salad in place.

2. Arrange the salmon next to the salad then spoon over the vinaigrette and garnish with salad greens and baby cherry tomatoes.