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Food Network SA

Poached Salmon Fillets and Asparagus with Warm Olive Sauce

Key info

  • Difficulty
    › Easy
  • Prep time
    › 1/4 hr
  • Cook time
    › 1/4 hr
  • Serves
    › 2


2 x 200g fillet portions of salmon with the skin on

12 asparagus spears, woody ends trimmed


For the poaching liquid

500ml water

250ml white wine

1 large onion cut into quarters

2 carrots

I small bulb of fennel roughly chopped

3 bay leaves

1⁄2 tsp white peppercorns

salt to season


For the sauce

150g of pitted Kalamata olives roughly chopped

3 cloves garlic crushed

4 anchovy fillets finely chopped

2 Tbsp of chopped cornichons

100ml olive oil

100ml double cream

1tbsp chopped parsley

1tbsp chopped dill

1tbsp chopped tarragon

1⁄2 tbsp chopped mint

juice and zest of 1 lemon


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