Poached Salmon with Dijonnaise Sauce

1. Pour water, lemon juice or white wine vinegar to a depth of 3 to 4 cm, along with the salt, into a large, deep ceramic casserole or fish poacher and bring to the boil. Reduce heat to a simmer.
2. Place the salmon fillets into simmering water and poach gently for 5 to 8 minutes.
3. Remove to a serving dish or platter. Serve topped with or accompanied by, Dijonnaise sauce.
4. Serve with 3 handfuls per serve of recommended vegetables or salad.

Serves 4