fish

crispy fried salmon with spring vegetable broth

servings
4

method

There's nothing like a piece of perfectly cooked salmon with a crispy, crunchy skin, perfectly complemented by a spring veg broth. In the markets and supermarkets these days you can get some fantastic spring vegetables: baby carrots with tops, baby fennel with its herby leaves, baby turnips, peas and broad beans, fine green and yellow French beans, all really colorful and easy to cook with. Here's a nice little combination – it's all cooked in the same pot and gives you a lovely broth. The only thing you have to do is control the cooking times by adding the veg that need longer in the pot first.

First, make the aïoli. When you've done that, bring your stock to the boil in a large pan then add your fennel and allow this to boil for 4 minutes while you heat up a non-stick frying pan. Take your salmon steaks and, if you fancy it, you could finely slice a little of your mint and basil and push this into the score marks. Pat the salmon steaks with a little olive oil, season and place skin-side down in the frying pan. Leave them for 2 minutes to get really crispy then check how they're doing. They'll want around 4 minutes on the skin side and 1 minute on the other. You'll get an idea of how they're cooking as you'll see the salmon change colour.

When the fennel has had 4 minutes, add the green beans and the broad beans. Give them a further 2 minutes. By this time you will probably want to turn over the salmon steaks for their last minute. Add the peas to the other veg and cook for a final 2 minutes. Don't be tempted to overcook the salmon – remove it from the heat. Divide the vegetables between 4 bowls, rip over the mint and basil, ladle over some of your hot cooking stock and place the salmon on top. Serve with a dollop of aïoli. Fantastic!

• from Jamie's Kitchen

ingredients

• 1 x aïoli recipe
• 850ml chicken or vegetable stock, lightly seasoned
• 8 baby bulbs of fennel, stalks removed and herby tops reserved
• 4 x 170–225g salmon steaks, scored
• 1 small handful of fresh mint, ripped
• 1 small handful of fresh basil, leaves picked
• extra virgin olive oil
• sea salt and freshly ground black pepper
• around 100g green beans, tops removed
• around 100g podded broad beans
• around 100g podded peas

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tried this recipe or a similar one? share your tips...

1. by Azaia on Wed 24 Jun 2009 @ 16:29

Picture needs changing to correspond with the recipe.
Love your food!

2. by valle on Sat 23 May 2009 @ 01:12

it is funny to see you trying to be so popular (supermarket campains and everyone can learn...)and bla bla bla but when I (a ordinary person) looking for a good recipe of salmon and remembering the
best chef I know try to get some tips from you, have to face some thing I
would describe arrogant is a bit too sad. Thank you Jamie
ps. by the way what the fck "1 x aïoli recipe" means?

3. by liz on Wed 13 May 2009 @ 10:56

wow this was a really good meal and it made my night magicall thank-you

4. by luis on Thu 07 May 2009 @ 19:51

this salmon looks so good! And to Michelle... I used to live in London near the Brorought Market i think you can find good fish there, also very cool gourmet cusine stuff.

5. by mat on Tue 28 Apr 2009 @ 23:14

Thanks for all these fabulous recipes,

I used to despair when trying to cook according to cookbooks. But I grew to like cooking thanks to your easy and great recipes, Jamie. Thank you so much.

Matthias

6. by alexandra smith on Thu 23 Apr 2009 @ 12:45

hi i think what your doing is great it gives young chioldren a chance to grow up and experience life and its product please do continue.x

7. by anthony on Sat 11 Apr 2009 @ 17:42

how come you can only print recipe's and not the ingrients list or have i got a faulty printer.

8. by Sheena on Fri 10 Apr 2009 @ 00:55

Stacey, the only place that uses US measurements is the US. The rest of the world is metric. I recommend an online convertor.
Love your work Jamie!

9. by Stacey Holliday on Wed 08 Apr 2009 @ 06:28

A friend and I are big fans of your tv show and I wanted to give her a subscription to y$81,000our magazine until I found that it costs $65 US--maybe more? That is not in line with our economy, my friend. The first response to my questions about the cost wrote it would be $656. When I wrote back they corrected it to $65. Will you please correct it again ? Secondly, what's the use of reading your recipes online when they are not in US measurements? I think you should aim at your market, unless it is just the UK. Still, I wish you all the best and congratulations on the birth of your daughter, Petal Blossom Rainbow.

10. by SHOMA CHAUDHURI on Mon 06 Apr 2009 @ 18:32

I live in Canada and I think that Jamie is as best as they come! Not only is he good looking (which helps, I must admit) but his recipes are out of this world. His way of cooking is so freakin fantastic that I don't have words to describe them. He makes everything look so damn cool and easy! I try to watch every show of his on Food Network Canada. I wish he was chosen as one of the Iron Chefs cause then we can have more of Jamie! Love you and the wonderful things that you do both as a chef and as an individual. FIFTEEN, rocks!
love
shoma

11. by susan whelan on Mon 06 Apr 2009 @ 14:28

This is for Michelle - go to Leadenhall Market for fish - fantastic place.

12. by Stephanie on Mon 06 Apr 2009 @ 13:49

The picture unfortunately doesn't correspond with the recipe. :)

13. by michelle on Fri 03 Apr 2009 @ 20:43

whats the best fish market around london

14. by naseem najeh on Mon 30 Mar 2009 @ 02:50

i love you tooooooooooo mutch i luck all your programmes.
i work as a chef C.D.P in lr royal hotel in amman jordan.
you can hellp mi. i wont to be laik yuoooooooo.
mi chef.
naseem najeh

15. by Samantha Smit on Thu 26 Mar 2009 @ 14:35

Marry me, Jamie....

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