One Pot Veggie Broth with Fried Salmon


Salmon is one of my favourite foods. There is nothing better than a perfectly cooked salmon steak. This is my version of Jamie Oliver’s Crispy Fried Salmon with Spring Vegetable Broth recipe. Make sure you have your mise en place before you start cooking.

Jamie Oliver

850ml organic chicken or vegetable stock, lightly seasoned
8 baby bulbs fennel, stalks removed, sliced
4x120g salmon steaks, from sustainable sources, ask your fishmonger
1 small handful fresh mint, ripped
1 small handful fresh basil, leaves picked
Extra virgin olive oil
Sea salt
Freshly ground black pepper
5 spring onions, chopped
100g podded broad beans, topped and tailed and halved
100g sugar snap peas, sliced in half
100g frozen garden peas

Herbed Yogurt:

1 cup plain yogurt
Extra virgin olive oil
Sea salt & freshly ground black pepper

Serves 4
Preparation 10 minutes
Cooking time 20 minutes

First mix together the yogurt, chopped herbs, olive oil, sea salt and black pepper.

Prepare all your veggies for the broth.


When you’ve done that, bring your stock to the boil in a large pot then add your broad beans and allow to boil for 4 minutes while you heat up a non-stick griddle pan. Take your salmon steaks, pat them dry with some paper towel, cover in olive oil and sea salt.

Add the fennel and spring onions to the broth and cook for 2 minutes. Then turn the heat off, add the frozen peas and sugar snaps, season with a drizzle of olive oil and black pepper. Once the griddle pan is piping hot sear the salmon for 1 minute of each side.


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 herbed yogurt.



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