Poached salmon with cured zucchini salad

Step 1

Place wine, carrot, celery, onion, lemon, bay leaves, peppercorns and parsley stems in a shallow saucepan over medium heat. Season with salt. Bring to the boil and reduce heat to low. Simmer for 30 minutes or until aromatic and the liquid has reduced slightly. Strain through a fine sieve into a jug. Discard solids.

Step 2

Return the wine mixture to the pan. Bring to a gentle simmer over low heat. Add the salmon. Cook for 6-8 minutes for medium or until cooked to your liking. Use a spatula to transfer the salmon to a plate.

Step 3

Meanwhile, place the zucchini on a plate. Sprinkle with the salt. Set aside for 3 minutes to stand. Transfer to a sieve. Rinse under cold water. Transfer to a plate lined with paper towel.

Step 4

Combine the zucchini, parsley leaves, mint, rocket, oil and lemon juice in a large bowl. Season.

Step 5

Divide the salmon and zucchini mixture among plates. Season with pepper. Drizzle over extra oil.