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Reza’s Poached Salmon fillets and asparagus with a warm olive sauce

Ep2 1


2x 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
1 small bulb of fennel roughly chopped
3 bay leaves
½ 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
½ tbsp chopped mint
juice and zest of 1 lemon


  1. Put all ingredients for the poaching liquid into a saucepan or roasting that is large enough to hold the fillets.
  2. Heat for 10-15minutes over a low heat so that the flavours infuse and penetrate into the liquid.
  3. Immerse the fillets into the stock making sure it is completely covered by the liquid.
  4. Cook for approximately 8 -10minutes depending how you like it.
  5. 3 minutes in, add the asparagus and cook for up to 5 minutes or until the asparagus is tender and the salmon is cooked.

    Whilst the salmon is poaching make the sauce.
  6. Heat the olive oil in a pan until hot and add the olives.
  7. Fry for up to a couple of minutes until fragrant, then add the garlic anchovies and cornichons.
  8. Continue tosaute for a minute or two.
  9. Once the flavours have blended add the cream, then remove from the heat.
  10. Combine thoroughly. Now add the chopped herbs and the lemon juice.