Poached Salmon with a Warm Pea Shoot and Cucumber Salad

Frank Bordoni combines fresh ingredients to fabulous effect in this sensational dish of moist salmon and crisp, cleverly flavoured salad
By Frank Bordoni
Poached Salmon with a Warm Pea Shoot and Cucumber Salad
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 45 minutes
  • Effort: easy


For the court boullion

  • 1 pinches sea salt
  • 1 tsp white peppercorns
  • 2 bay leaves
  • 1 onions, finely sliced
  • 6 button mushrooms, washed, trimmed and sliced
  • 1 bulb fennel, finely sliced
  • 600 ml water
  • 4 salmon, each 175g, skinned

For the salad

  • 1 medium cucumber
  • 1 pinches sea salt
  • 1 pinches caster sugar
  • 250 g pea shoots
  • 3 tbsp extra virgin olive oil
  • 3 spring onions
  • 1 pinches black pepper
  • 1 handfuls fresh mint, roughly chopped


1. Put the salt, white peppercorns, bay leaves, onion, mushrooms and fennel in a saucepan.

2. Add the water, bring to the boil and then take off the heat. Place the salmon in the water, cover and leave for 15 minutes to poach.

3. To make the warm salad, peel the cucumber and cut in half lengthways.

4. Remove the seeds and cut into chunky slices. Sprinkle with the salt and sugar and set aside for 10 minutes in a colander to remove as much liquid as possible .

5. Blanch the pea shoots for one minute in slightly salted boiling water and drain.

6. Warm the olive oil in a frying pan, add the spring onions and pea shoots and cook for 1-2 minutes, until tender.

7. Meanwhile, pat the cucumber dry with kitchen paper. Add the cucumber to the pan and fry for another minute. Season well and toss in the fresh mint.

8. Place a fillet of salmon on each plate and pile up with the warm salad.

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