Lightly poached salmon makes an elegant contrast to crunchy zucchini and tender young spinach. Spirals of pasta add body to this eye-catching salad, topped with a creamy yoghurt, chive and fennel dressing.
ingredients
serves 4
7 ounce fusilli
2 pints water
1 small onion, peeled and chopped
1/2 lemon, quartered
1 sprig parsley
1/2 pound salmon steaks
1 clove garlic, peeled and crushed
1 level tablespoon snipped chives
1/2 level teaspoon fennel seeds, crushed
1/2 cup low-fat natural yoghurt
1 tablespoon virgin olive oil
1/2 level teaspoon paprika
7 ounce tender young spinach leaves, washed patted dry and finely shredded
1 medium zucchini, trimmed and thinly sliced
method
1. Cook the fusilli, rinse with cold water and drain well.
2. Pour the water into a large skillet with the onion, lemon and parsley. Bring to a simmer then put in the salmon and poach gently for about 5 minutes, or until the fish flakes easily and is opaque all through. Lift the salmon out of the pan, remove the skin and bones and flake the flesh coarsely. Leave to cool for 15 minutes.
3. Meanwhile, combine the garlic, chives, fennel seeds, yoghurt, oil and paprika in a salad bowl.
4. Mix the pasta with the spinach and zucchini. Gently fold in the cold salmon, top with the yoghurt dressing and serve.
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more information
Use only fresh, young and tender spinach leaves as they have the sweetest flavour. The bitterness of larger leaves would dominate the flavour of the salmon.
