Poached Salmon With Salsa Verde

• 1 None carrot, sliced
• 1 None onion, halved
• 1 None bouquet garni
• 1/3 cup white wine vinegar
• 1 cup parsley leaves
• 1 clove garlic, chopped
• 1 tbsp capers
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 4 None salmon fillets (4-5 oz each), skin removed
• None None Steamed baby potatoes, to serve
• None None Lemon wedges, to serve

1. Half fill a wide, shallow saucepan with water. Add carrot, onion and bouquet garni and bring to a boil on medium heat. Add vinegar and bring to a gentle simmer. Reduce heat to low. Simmer for 5 mins.
2. Meanwhile, for the salsa verde, place parsley, garlic, capers and lemon juice in a food processor. Pulse until finely chopped. Add oil and pulse until combined. Season to taste.
3. Lower fish gently into poaching liquid and return to a simmer. Cook for 2-3 mins, until fish is opaque and firm to touch. Remove fish from pan with a slotted spoon; discard cooking liquid.
4. Top fish with salsa verde and serve with steamed potatoes, lemon wedges and a grinding of pepper.

carrot, onion, bouquet garni, white wine vinegar, parsley, clove garlic, capers, lemon juice, extra virgin olive oil, salmon, steamed baby potatoes, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/32718 (may not work)