Poached salmon with yoghurt

Salmón escalfado con salsa de yogur

SERVES 1

250 g (7 oz) salmon or ocean trout fillet, skin on

1 bay leaf

juice of ½ lemon or lime

2 tablespoons yoghurt

2 teaspoons chopped chives

Put a deep frying pan, with enough water to fully submerge the salmon, over high heat. Add the bay leaf and lemon juice. Bring to the boil.

When the water begins to boil, reduce the heat to medium–low and put the salmon into the water, skin side down. Cover with a lid and cook for 5 minutes. Remove the fish using a spatula, and drain on paper towel.

To serve, put the fish onto a plate and spoon over the yoghurt and chopped chives. Accompany with your favourite salad — one of mine is haricot bean and caper salad (see haricot bean and caper salad).