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Poached salmon


  • Soak the saffron in the wine and set aside.
  • Then place the celery, leek, stock, garlic, pepper flakes, bay leaves, orange peel, saffron mixture and tomatoes in a saute (or large non-stick) pan. Place the salmon on top, sprinkle with salt, cover and gently cook for about 5-6 mins. Taste for seasoning.
  • At the same time, blanch the beans in plenty of lightly salted, boiling water until crisp-tender.
  • To serve, mound the beans on individual plates, top with the salmon and spoon sauce over.


  • a good pinch of saffron threads
  • 1/3 cup white wine
  • 1-2 celery stalks, finely sliced
  • 1 leek, finely sliced
  • ¾-1 cup fish stock
  • 1 garlic clove, finely sliced
  • a pinch of red pepper flakes
  • 2 bay leaves
  • 1 piece orange peel
  • 2 large tomatoes, peeled & finely diced
  • 4 x 180 gm salmon steaks, skin & all bones removed
  • freshly ground salt
  • 24 green beans, topped & tailed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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