Crispy fried salmon with spring vegetable broth

Fried Salmon with Spring Vegetable Broth

Serves 4

  • ½ aioli recipe

  • 850 ml organic chicken or vegetable stock, lightly seasoned

  • 8 baby bulbs fennel, stalks removed and herby tops reserved

  • 4x120 g salmon steaks, from sustainable sources, ask your fishmonger, scored

  • 1 small handful fresh mint, ripped

  • 1 small handful fresh basil, leaves picked

  • extra virgin olive oil

  • sea salt

  • freshly ground black pepper

  • 100 g green beans, tops removed

  • 100 g podded broad beans

  • 100 g podded peas

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!

Nutritional Information

Crispy fried salmon with spring vegetable broth

One-pot broth, crispy salmon and aioli

0 foodies cooked this
I love cooking salmon this way to get the skin really beautiful and crispy – it's such a treat
Serves 4
30m
Super easy
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 colourful 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!

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 337 17%
  • Carbs 8g 3%
  • Sugar 1.9g 2%
  • Fat 19.5g 28%
  • Saturates 3.1g 16%
  • Protein 29.7g 66%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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