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Salad of poached salmon with caramelised parsnips & other goodies


  • Cook the parsnips in lightly salted boiling water until just tender, adding the beans towards the end. Drain well, cut the parsnips into smaller pieces and set aside to cool.
  • When ready, panfry the parsnips in a little hot oil until caramelised. Remove the parsnips and then panfry the chorizo, before slicing.
  • At the same time, poach the salmon in just simmering water for about 5 mins, turning once. Remove the skin and then flake into largish pieces. 
  • To make the dressing, whisk the verjuice and 150 ml oil with the lemon zest and juice, the mustard and seasonings. Set aside. 
  • Gently toss the parsnips, beans, lettuce, parsley, chives, chorizo and flaked salmon with a generous amount of the dressing.


  • 4 parsnips, peeled, sliced & halved
  • sea salt & freshly ground pepper
  • 16-20 green beans, topped & tailed
  • olive oil
  • 1 medium chorizo sausage, sliced
  • 2 x 180 gm salmon steaks, skin on & bones removed
  • 50 ml verjuice (or red wine vinegar)
  • grated rind & juice of ½ lemon
  • 1 heaped tspn Dijon mustard
  • inner leaves of 2 baby cos lettuces
  • 2 tbsp Italian (flat leaf) parsley leaves
  • 1 tbsp chopped fresh chives

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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