Main Meals

Poached salmon with cucumber slices and mango mayonnaise

21 December, 2021 . 0

If you’re after a healthier lunch or dinner option for the festive season, look no further. This dish is high in protein and poaching the salmon helps preserve beneficial omega-3 fatty acids.

Ingredients

3 kg whole salmon, scaled, gutted and head removed
1 tbsp olive oil
2 shallots, sliced
2 bay leaves
100 ml dry white wine
1 large cucumber, very thinly sliced
lemon wedges, to garnish
watercress, to garnish
salt
freshly ground black pepper

For the mango mayonnaise

1 large ripe mango, peeled, stoned and diced
300 g good quality mayonnaise
50 g spicy mango chutney

Method

Step 1.
Preheat the oven to 150°C (130° fan) and grease a large sheet of foil with olive oil.

Step 2.
Lay the salmon in the centre of the oiled foil and stuff the body cavity with the shallots and bay leaves. Drizzle the wine over the top of the fish and season liberally with salt and pepper. Crimp the edges of the foil together to create a well-sealed parcel without wrapping the salmon too tightly.

Step 3.
Transfer the foil parcel to a baking tray and bake for 2 hours. Remove the tray from the oven and leave the salmon to cool completely in its foil parcel.

Step 4.
When the salmon has cooled to room temperature, open the foil and remove the skin, fins and cavity seasonings. Cover and chill until you’re ready to serve.

Step 5.
To make the mango mayonnaise, reserve 1 tbsp of diced mango and put the rest in a food processor or blender. Blend until smooth, then stir in the mayonnaise and chutney. Transfer the mixture to a bowl and top with the reserved diced mango. Chill until you’re ready to serve.

Step 6.
Arrange the cucumber slices on top of the salmon in a fish scale pattern and garnish with lemon wedges and watercress. Serve with the mango mayonnaise on the side.

Serves 12 – 16