2 skinless wild  salmon fillets

5 spring onions , 3 whole, 2 finely sliced

1 small bunch dill , ½ chopped

1 lemon , ½ juiced, ½ sliced

125g orzo pasta

extra-virgin olive oil  

1 heaped tsp mayonnaise

½ cucumber , peeled and diced



Pour enough water into a shallow pan to cover the salmon fillets.

Add 3 spring onions, the whole sprigs of dill, lemon slices and seasoning, and bring to a boil.

Carefully lay the salmon fillets in the liquid, turn down the heat and gently poach for 6-8 minutes, or until the fish is cooked through. Remove and put to one side.

Meanwhile, cook the orzo following packet instructions, before rinsing in cold water and thoroughly draining.

Whisk 2 tsp lemon juice with 1 tbsp olive oil, the mayonnaise and seasoning. Put the cooked orzo, sliced spring onions, cucumber, chopped dill and dressing in a bowl. Give everything a stir and serve with the poached fish.

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