Poached Salmon with Bacon

Ingredients

• Atlantic salmon

  Fish, wild, raw

  8 fillet or 3.17kg

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Broccoli

  Cooked, boiled, drained, without salt

  1 ¼ cup, chopped or 195g

• Cherry tomatoes

  Red, ripe, raw, year round average

  8 cherry tomato or 136g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

• Parmesan cheese

  Hard

  2 tbsp or 10g

Directions

1. Bring a large saucepan of water to the boil. Carefully slide the salmon fillets into the water and reduce the heat to just simmering. Poach the fish for 10 minutes or until just cooked through. Using a slotted spoon, carefully lift the fish out of the water and drain well.
2. While the fish is cooking, heat the oil in a large frying pan over a medium to high heat. When the oil is hot, fry the bacon for 1 minute, then add the zucchini and broccoli and fry for another minute. Add in the cherry tomatoes and cook for a further minute or until the tomatoes start to burst open. Add the spinach and let it wilt down just a few minutes, then season with a little salt and a generous amount of pepper.
3. Divide the bacon and vegetable mixture between two plates, top with the poached salmon and finish with a scattering of pine nuts. Serve with a little finely grated parmesan. Enjoy!

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