SERVE WITH A CHILLED GLASS OF 2019 JAMES ESTATE CHARDONNAY & ENJOY!

POACHED SALMON AND WATERCRESS WITH PEACHES

INGREDIENTS

• 4 skinless salmon fillets (700 grams, 1 inch thick)
• 1 bunch watercress, trimmed
• 2 large peaches, thinly sliced
• 1 lemon, thinly sliced
• 5 whole black peppercorns
• Coarse salt and pepper
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 1/4 cup extra-virgin olive oil
• 2 teaspoons grainy mustard
• 1 cup fresh basil leaves

METHOD

1. Poach salmon: In a large straight-sided skillet, combine 6 cups water, lemon slices, peppercorns, and 1 1/2 teaspoons salt.
2. Bring to a simmer over medium-high, then reduce heat to a low simmer.
3. Add salmon (water should just cover fish), cover, and cook until opaque throughout, 5 to 8 minutes. With a wide, slotted spatula, transfer salmon to a plate.
4. To serve: Whisk together lemon zest and juice, oil, and mustard; season with salt and pepper. Divide watercress, peaches, and basil among 4 plates, top with salmon, and drizzle with dressing. Season with salt and pepper.