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500g new potatoes, washed

40ml olive oil

4 x 180g King salmon fillets, pin boned & skin on

100g pancetta, cubed or finely sliced

100g onion, diced

2 garlic cloves, peeled & chopped

500g broad beans, peeled

Curry dressing

200ml olive oil

50g onion, diced

1 garlic clove, peeled & chopped

1 tsp hot curry powder

1 tsp yellow mustard seed

50ml light vinegar (or verjuice)

2 tbsp fresh coriander, chopped

Salt & pepper

  1. Bring a pot of water to the boil.  Slice the potatoes and blanch for 4 minutes, then drain.
  2. Heat a pan with some of the oil and sauté the potatoes for colour.
  3. While doing so, heat another pan with a little of the oil and cook the salmon on both sides for about 6 minutes. Start with skin side down first, cook for 4 minutes then turn and finish off. 
  4. Add the pancetta, onion, and garlic to the potatoes and cook through. Add the beans and seasoning. 
  5. To serve, place some of the bean & potato mix in a bowl. Add the salmon, then top with more of the ragout. Drizzle with the curry dressing.

Curry dressing

  1. Heat a pan with 50ml of the oil, sweat the onion and garlic.
  2. Add the curry powder, mustard seeds, and vinegar and mix well.
  3. Place the mix into a bowl and with a stick blender or fork, gently whisk in the balance of oil, coriander, salt, and pepper to create a dressing.

Recipe by John Campbell, Auckland Seafood School