Salmon and spring vegetable stew

Name: Salmon and spring vegetable stew
Prep time: 45 min
Total time: 45 min
Yield: Serves 4
Cuisine: French recipes
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 1 leek, trimmed and thinly sliced; 2 tsp chopped fresh thyme leaves; 500g new potatoes, halved if large; 100ml dry white wine; 250ml fish, veg or chicken stock (check it’s gluten free if needed); 100ml single cream; 1 tsp dijon mustard; 4 x 150g sustainable salmon fillets; 150g fresh or frozen peas; For the persillade; Finely grated zest 1 lemon; 1 tbsp lemon juice; 1 garlic clove, crushed; 30g fresh flatleaf parsley, chopped; 3 tbsp extra-virgin olive oil

By: Louise Pickford

Published: 27 May 20
Updated: 18 Mar 24

Test kitchen approved

This salmon and spring vegetable dish is inspired by the fish stews from the Normandy and Brittany coastline. Persillade is a parsley, lemon and garlic sauce or dressing that cuts through the rich creaminess of the fish stew and is drizzled on top to serve.

Click here for a whole lot more salmon fillet recipes.

Serves 4
Hands-on time 45 min

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Ingredients

2 tbsp olive oil
1 onion, finely chopped
1 leek, trimmed and thinly sliced
2 tsp chopped fresh thyme leaves
500g new potatoes, halved if large
100ml dry white wine
250ml fish, veg or chicken stock (check it’s gluten free if needed)
100ml single cream
1 tsp dijon mustard
4 x 150g sustainable salmon fillets
150g fresh or frozen peas

For the persillade

Finely grated zest 1 lemon
1 tbsp lemon juice
1 garlic clove, crushed
30g fresh flatleaf parsley, chopped
3 tbsp extra-virgin olive oil

Method

For the stew, heat the oil in a deep frying pan (one with lid) or a shallow saucepan, then gently fry the onion, leek and thyme with a pinch of salt and pepper over a medium heat for 6-8 minutes until starting to soften.
Add the new potatoes, stirring well, then pour in the wine. Bring up to the boil and cook for 2-3 minutes until the wine has reduced.
Stir in the stock, then bring back to the boil, cover and simmer gently for 15-20 minutes until the potatoes are just tender.
Meanwhile, combine all the persillade ingredients in a bowl, seasoning to taste. Set aside until ready to serve.
Combine the cream and mustard, then stir into the pan. Arrange the salmon fillets in the pan, pressing them down gently between the vegetables. Cover and simmer for a further 5 minutes. Remove the lid, add the peas and cook, uncovered, for a final 2-3 minutes until the peas are heated through. Adjust the seasonings to taste.
Divide the stew between shallow bowls, then spoon over a little of the persillade sauce.

Recipe from May/June 2020 Issue

Nutrition

Nutrition: per serving

Calories: 673kcals
Fat: 42.6g (9.6g saturated)
Protein: 38.3g
Carbohydrates: 31.2g (7.1g sugars)
Fibre: 7.9g
Salt: 0.4g

delicious. tips

Swap peas for young broad beans if you wish.
Make the recipe up to the end of step 4 a few hours ahead. Reheat the potatoes and continue with the recipe from step 5.

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Salmon and spring vegetable stew

Ingredients

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Salmon and spring vegetable stew

Ingredients

Method

Nutrition

delicious. tips

Or, how about...?

Loch Duart salmon fillet with chive and lovage sauce

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Tray-roast salmon and vegetables with crème fraîche and crumbs

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