Poached salmon with leeks vinaigrette

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

Place the salmon in a pan and cover it with water. Add the lemon slices and peppercorns and bring to the boil. Poach for 1 minute and turn off the heat.
Remove the salmon and drain on kitchen paper.
Meanwhile, add the leeks to a small pan and drizzle with the olive oil and vinegar. Cook over a low heat for ten minutes, until the leeks are tender and have lost their bitterness.
Serve the leeks on a warm plate and top with the poached salmon.

1 leek, sliced

Â½ lemon, sliced

1 tbsp olive oil

6 black peppercorns

2 tbsp white wine vinegar

100g/3Â½oz skinless salmon fillet

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