Poached salmon and orange salad

Method

• Step 1
  Juice 2 oranges (you’ll need 1 cup juice). Place orange juice, thyme, peppercorns and 3 cups cold water in a large, deep frying pan over medium heat. Bring to a simmer. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until cooked to your liking. Using a spatula, remove salmon from liquid. Flake into large pieces.
• Step 2
  Finely grate rind from 1 orange. Peel oranges and segment. Squeeze membrane over a bowl to catch juice (you will need 2 tablespoons juice). Discard membrane. Place oil and orange juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
• Step 3
  Combine rocket, orange segments, cucumber and avocado in a bowl. Arrange salmon on salad. Drizzle with dressing. Serve.