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
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.