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

  Raw

  1 ¼ cup chopped or 114g

• 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

  Shredded

  2 tbsp or 10g

Directions

1. Bring a large saucepan of water to a 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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