Ditch pan frying salmon for 1 method which keeps the fish juicy and full of flavour

Salmon is a great fish to add to your diet. It's rich in protein and omega-3 fatty acids. It can be consumed in a number of ways, with many people eating it at breakfast, lunch and dinner. There are many ways to cook the fish, but this recipe from Tesco Real Food is super simple to follow.

The recipe notes said: "Poaching is a delicate and simple way to cook salmon and a great way to make the most of fresh fish. This tasty poached salmon is accompanied by a light, watercress mayonnaise and boiled potatoes, and is the ideal fuss-free main." Poaching salmon is super easy and helps to keep salmon moist, juicy and full of flavour. Instead of blasting it with high heat, poaching gently simmers the fish in a warm, flavourful bath. There's no risk of it drying out or turning tough, making it almost foolproof.

Ingredients (serves four):

• 30g delicate watercress sprigs, chopped, plus extra to serve
• Two tablespoons of reduced-fat mayonnaise
• Three tablespoons of natural yoghurt
• One small handful of parsley or dill stalks
• One fresh or dried bay leaf
• 75ml white wine vinegar
• Five whole black peppercorns
• Half a teaspoon of salt
• Four large salmon fillets, skin on
• Boiled new potatoes, to serve

Method:

Start by folding the chopped watercress into mayonnaise and yoghurt with a little salt and pepper. Cover and chill until needed.

Put the parsley or dill stalks, bay leaf, vinegar, peppercorns and salt into a large, shallow-sided saucepan with one litre of water.

Bring slowly to a boil, uncovered, then reduce the heat and simmer for 10 minutes to bring out the aromatics.

Reduce the heat a little more until the liquid is barely simmering. Gently add the salmon fillets and cook for five to six minutes, depending on the thickness, until the fish is opaque.

Do not allow the liquid to do any more than occasionally bubble during the cooking time or the fish will toughen.

Use a slotted spoon, avoid the other ingredients in both, and remove the fish fillets to a plate lined with a paper towel.

When pressed, the flesh should "just flake". Serve the poached salmon with the watercress mayonnaise, extra watercress, and boiled new potatoes.