Poached salmon with cucumber salad

Ingredients

2 lemons

2 cloves garlic, peeled

1 onion, quartered

500g salmon filets (wild if possible)

100g Greek yogurt

1 cucumber, thinly sliced

4 spring onions, sliced

20g fresh dill, chopped (or use dried, if easier)

Himalayan salt (if desired)

Method

1. Wash the lemons, juice one and slice the other.

2. Heat some water in a pan and add 2 tbsp. olive oil, garlic, onion quarters, lemon slices and Himalayan salt. Bring to a boil, then reduce to a simmer for 6 minutes.

3. Gently place the salmon fillets in the pan and simmer, covered, for 5-6 minutes or until the salmon is opaque and cooked through. Remove the salmon and drain.

4. In a mixing bowl, combine the cucumber slices, yogurt, lemon juice, half the spring onions and dill. Season with salt and pepper.

5. Serve the poached salmon with the cucumber salad, garnish with remaining spring onions.

6. Enjoy!