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Poached Salmon with Vegetables.

Ingredients:
  • A piece of salmon fillet, about a pound,
  • 1lb of red potatoes, chopped into bite size
    pieces (you'll have noticed I like these),
  • A quarter pound of baby portabella mushrooms,
  • Three zuchinni (courgettes), or a good size broccoli head, sliced or broken up,
  • The inevitable crushed garlic, as required.
Sorry - no picture, usual story.
This is very simple and plain, and quite quick to make.

Parboil the potatoes. When they are almost cooked, start frying the sliced mushrooms in a little olive oil (mushrooms dry up oil, if it vanishes, add a little more). Put a little water (less than 1/4") in a skillet with a lid, and bring it to the boil. Once it boils, add the salmon, and season with a little salt and pepper. Just stick it in there skin down, then cover the skillet, and turn the heat right down.

Treat the vegetable in much the same way. Put less than 1/2" of water in a pot, bring it to the boil with the vegetable, and a pinch or two of salt, then turn it down, and put on the lid so it steams. Now drain the potatoes, and dump them in with the mushrooms, and continue to fry until the mushrooms are quite well done, and the potatoes start to brown. Add the garlic and stir in along the way. By that time, both the salmon and the vegetable should be ready. Check the salmon by poking it with a sharp pointed knife. It should go through with ease. How long you wait for the vegetable is up to you - I'd suggest you take it as it is when the salmon's ready.

You can sprinkle a little grated parmesan on the potatoes/mushrooms if you like the idea, and maybe put a pat of butter on the vegetable before you serve it. Other than that, just chop the salmon into however many pieces with the serving spatula (the skin will probably stay with the skillet), and try and arrange the items tastefully on the plates.

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