Recipe: Sainsbury's Earl Grey & Lemon Tea Poached Salmon

Enjoy Sainsbury's Earl Grey & Lemon Tea Poached Salmon served with Courgetti, Kale Pesto and Vine Roasted Tomatoes.

Serves 2

Ingredients:

• 2 Medium Courgettes, Ends Trimmed
• 2 Sprigs Baby Vine Tomatoes, Halved
• 2 x Salmon Fillets
• 2x Sprigs Rosemary
• 2 Earl grey and Lemon teabags
• 1 Lemon, Sliced

Pesto

• 50g Walnuts, Toasted
• 1 Small Garlic Clove
• Half a Preserved Lemon
• Juice of Half a Lemon
• 150ml Olive Oil
• Salt, to Taste
• 100g Baby Kale

Method

1. Make the pesto. Place all ingredients except olive oil in a food processor. Whizz up and pour in olive oil in a continuous stream. Season to taste.

2. Make the courgetti. You can use a spiraliser or a julienne grater, but if not simply make thin strips with a peeler, then cut into long and thin strips with a knife.

3. Poach the fish. Place 500ml of water into a saucepan with the rosemary, sliced lemon and teabags. Bring to the boil and then simmer gently for 3 minutes. Add the salmon fillets and remove from heat, carefully wrap tightly in cling film and leave for 10 minutes to poach.

4. While the salmon is poaching, roast the vine tomatoes. Halve them, drizzle with olive oil and roast on tray in oven at 180 degrees for 10-15 minutes or until tender.

5. Mix the pesto and roasted tomatoes through the courgetti and flake the poached salmon on top, seasoning to taste.