Method

For the Salmon

1. Poach the salmon portions in extra virgin olive oil flavoured with thyme and garlic – approximately 1-2 cups of oil or until the fish is fully submerged.
2. Poach on low heat (or at 50°C using a cooking thermometer) for 30 minutes.
3. Steam potatoes in their skins then peel while warm (alternatively you can roast the potatoes in extra virgin olive oil).

For the Dressing

1. Make a dressing with the lemon, mustard and Extra Virgin Olive Oil then season with salt and freshly ground pepper.
2. Toss potatoes, parsley and dressing in a bowl.
3. Serve with the salmon.

Image courtesy of http://petrinatinslay.com/