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Crispy fried salmon with spring vegetable broth
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Total Time:
30 minutes
Crunchy skin salmon served with fresh spring vegetable broth.
Ingredients:
  • ½
  • 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
Instructions:
  • Prepare aioli. In a large pan, bring stock to a boil, then add fennel and boil for 4 minutes. Heat a non-stick pan. Pat salmon with oil, season, and cook skin-side down for 2 minutes until crispy. Cook for 4 minutes on skin side and 1 minute on other side. Add green beans and broad beans to the fennel after 4 minutes, give them 2 minutes. Turn salmon for final minute. Add peas to veg, cook for 2 more minutes. Remove salmon and divide veggies into bowls, top with salmon, mint, basil, and hot cooking stock. Serve with aioli. Enjoy!

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