- 600 g Woolworths Poached Salmon Side
- 150 g cooked prawns
- 75 g radish, thinly sliced
- 1 fennel bulb, thinly sliced
- 62 ml extra virgin olive oil
- 2 limes, juiced
- sea salt and freshly ground black pepper
- edible flowers
Place the salmon on a serving platter and top with the prawns, radish and fennel.
Mix the olive oil and lime juice, season to taste and drizzle over the salmon.
Garnish with edible flowers.
Cook's note: the poached salmon side from Woolworths is succulent and full of flavour, and the perfect solution to a quick salmon main or, cut into serving portions, starter. If you can't get hold of it, buy a regular side of salmon and poach it at home.
To do this, fill a deep pan with cold water. You can also add wine or lemon juice (not too much) and sliced onions, bay leaves and peppercorns to the poaching liquid.
Bring the liquid to a boil, turn down the heat and gently add the salmon - skin left on to help hold the fish together. The liquid should just cover the fish.
Poach for 3 - 4 minutes (depending on the thickness of the salmon), gently turn and poach for another 3 - 4 minutes until cooked through and a nice, light pink.