When Summer days are too hot to bother or cook , this is a really quick, simple and nutritious dish that can be eaten over a couple of days in the garden with different salads. We love it with piping hot new potatoes and our radish and broad bean salad.
Salmon is full of healthy omega 3 fatty acids that reduce inflammation in the body.
If you don’t access to lemon balm then use fresh Summer herbs such as oregano, tarragon, thyme, marjoram or parsley. Lemon balm is quite common and grows like crazy, it can be confused with lemon thyme but lemon balm therapeutically helps calm the nervous system and improve concentration.
Take all of the Court Bouillon ingredients and place in saucepan / fish kettle and gently bring to the boil.
Place the fish in your saucepan or fish kettle making sure the fish is completely submerged. Add more hot water if necessary.
Set the saucepan/fish kettle on the hob and bring to the boil. Cover and immediately reduce the heat to the lowest setting. Gently simmer for 15 minutes. Turn the heat off and leave for an extra 10 mins. Check the fish and make sure it will flake easily.
Lift the salmon out of the saucepan – place on a board – allow to cool for 10 minutes
Remove the skin and carefully place the fillets on a serving plate – decorate with herbs and lemon slices.
Whisk together the egg yolk, mustard and salt in a bowl, till well combined. (Place a tea towel under the bowl to hold it still)
Pour in the oil very slowly, whisking constantly until all oil is incorporated, and emulsified with the yolk.
Add lemon juice a little at a time to your preferred taste.
A whole salmon – (if you don’t like to deal with whole salmon feel free to use a side of salmon.
If you cannot get hold of avocado oil, we recommend mixing 40ml extra virgin olive oil with 80 ml organic rapeseed oil). If extra virgin olive oil is too grassy for you, try using mild olive oil (difficult to find cold pressed). Try walnut, or macadamia nut oils too.
