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Crispy Fried Salmon with Spring Vegetable Broth (Jamie)

MarieMarie L
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Makes 4 servings.

Save this recipe 2
Save this recipe 2
Makes 4 servings.


  • Aioli:
  • 1/2 small clove of garlic, peeled
  • 1 tsp salt
  • 1 large egg yolk*
  • 1 tsp Dijon
  • About 1/2 pint (285 ml) extra-virgin olive oil
  • About 1/2 pint (285 ml) pint olive oil
  • Freshly ground black pepper
  • Lemon juice, to taste
  • 1 1/2 pints (850 ml) chicken or vegetable stock
  • 8 baby bulbs fennel, stalks removed and herby tops reserved
  • 4 (6-8 oz) salmon steaks, scored
  • 1 small handful fresh mint leaves, ripped
  • 1 small handful fresh basil, leaves picked
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • Around 3 1/2 oz (100 g) green beans, tops removed
  • Around 3 1/2 oz (100 g) podded broad beans
  • Around 3 1/2 oz (100 g) podded peas
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  • 1

    First, make the aioli:

  • 2

    Smash up the garlic with 1 tsp of salt in a pestle and mortar (if you don’t have a pestle and mortar you can very finely chop the garlic).

  • 3

    Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit.

  • 4

    Once you’ve blended in a quarter of the olive oil you can start to add the rest in larger amounts.

  • 5

    When you’ve added it all, you can add the garlic and lemon, to taste, and any extra flavours such as basil, fennel tops, dill, chopped roast nuts.

  • 6

    To finish, just season to taste with salt, freshly ground black pepper and lemon juice.

  • 7

    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.

  • 8

    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.

  • 9

    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.

  • 10

    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.

  • 11

    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.

  • 12

    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.

  • 13

    Serve with a dollop of aioli, fantastic!

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