Simon Rimmer served up tasty poached salmon with lentils and tarragon recipe on Sunday Brunch.

The ingredients are: 4 x 150g salmon fillets, skin on, Approximately 400ml light chicken stock, Peel of 1 lemon, 2 cloves garlic and 1 bay.

For the salad : 400g cooked puy lentils – cooled, Handful chopped tarragon, 12 sun blush tomatoes, chopped, 6 chopped spring onions and Half diced cucumber.

For the dressing : juice 1 lemon, 30g Dijon, 100ml extra virgin olive oil and 125ml sour cream.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.