In a saucepan, bring the court bouillon to a boil.
Immerse the salmon fillets in the court bouillon.
Bring cooking liquid to a simmer. Be careful that it does not come to a rolling boil.
Cover and poach fillets, allowing 12-14 minutes per inch of thickness (6-8 minutes per cm).
Remove fillets and flake them delicately with a fork.
In a glass bowl, whisk together oil, vinegar, shallots, salt and pepper.
Arrange mango slices and flaked salmon on plates. Drizzle with dressing and sprinkle with chives.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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