POACHED SALMON WITH GREEN-BEAN SALAD AND TOMATO AND ANCHOVY DRESSING 2 tablespoons salt 1 teaspoon white peppercorns 2 bay leaves 1 baby fennel, finely sliced, top reserved 4 x 175g salmon fillets, skin off 300g green beans, steamed 200g sugarsnap peas, steamed TO SERVE Tomato and anchovy dressing (recipe follows)

Place the salt, peppercorns, bay leaves and fennel top in a large deep frying pan with 5 cups of water and bring to the boil. Cook for 5 minutes then remove from the heat. Add the salmon, cover and leave for 15 minutes. Remove the fish from the stock and break into large pieces.

Serve on a bed of steamed green beans, sugarsnap peas and sliced fennel, with the tomato and anchovy dressing drizzled over the top.

Serves 4.

TOMATO AND ANCHOVY DRESSING

3 vine-ripened tomatoes finely chopped
2 anchovies, finely chopped
1 onion, finely chopped
2 tablespoons lemon juice
1/4 cup olive oil
1/2 cup basil, chopped

Place all ingredients in a bowl and mix to combine.

Bills - Breakfast, Lunch + Dinner, Bill Granger