Poached Salmon With Potato Salad And Asparagus

• 1 1/4 cups white wine
• 1 1/4 cups white wine vinegar
• 1/2 cup brown sugar packed
• 1 bay leaf
• 12 black peppercorns
• 2 1/4 pounds salmon fillet skin on
• 10 1/2 ounces asparagus woody ends snapped off
• 1/2 cup olive oil
• 2 lemons juiced
• 1/3 cup fresh chives minced
• 1 1/2 pounds new potatoes boiled, quartered
• 1 cup mayonnaise
• 1/3 cup wholegrain mustard
• 1/3 cup fresh flat leaf parsley chopped
• lime wedges
• watercress

1. Place the wine, vinegar, sugar, bay leaf, and peppercorns into a large Dutch oven, bring to a boil and turn off the heat. Season the salmon with salt and pepper and place in the liquid for 30 mins, with the lid half on.
2. Cook the asparagus in boiling water for 2-3 mins, then drain and refresh in ice water. Place in a bowl with the olive oil, lemon juice, and chives. Toss to combine.
3. Place all potato salad ingredients in to a bowl and mix to combine.
4. Remove the skin from the salmon and gently separate into pieces.
5. Place a bed of potato salad on to each plate, top with watercress leaves, the salmon pieces and finish with the asparagus salad. Serve with lime wedges.

white wine, white wine vinegar, brown sugar, bay leaf, black, salmon fillet, olive oil, lemons, fresh chives, potatoes, mayonnaise, wholegrain mustard, flat leaf parsley, lime wedges, watercress

Taken from www.yummly.com/recipe/Poached-Salmon-with-Potato-Salad-and-Asparagus-1404641 (may not work)