Poached salmon with sautéed peppers & mushrooms

The red, yellow and green peppers and the mushrooms were left over from the previous night’s barbecue, so I sautéed them in a little butter and oil in a non-stick pan with the lid on. I wrapped the salmon fillet in cling film and microwaved it for less than a minute, checking though the microwave glass door until it was done. It’s a very good way of poaching salmon because it keeps in the oils and leaves the fish very moist. It’s also very fast. That was it, a very quick lunch served with a sprinkling of ground black pepper and accompanied by an Australian Chardonnay.

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