Pan Fried Salmon with Asian Rockpool Broth

This Asian soup is incredibly healthy and perfect for the summer. If you aren’t a fan of salmon you can use any meaty white fish which will work just as well. This recipe serves 2.


You will need:

1 large fillet of salmon (cut in 2)

4 Shell on Crevettes

6 Mussels

4 Scallops

800ml Vegetable Stock

1 Inch Ginger

Coriander Stalks (4 or 5)

3 Thai Red Chillies

3 Spring Onions (sliced lengthways)


1 Lemongrass Stalk

1 Lime

1 Clove Garlic

1 tbs Fish sauce


To prepare the broth:

  1. Pour your stock in to a large saucepan then add 2 chillies (sliced lengthways) ginger (cut in to fine matchsticks) a clove of garlic slightly crushed, lemongrass stalk bruised with the back of your knife then the coriander stalks and 1 spring onion. Leave on a gentle simmer to allow the flavours to infuse.
  2. Season your skinless salmon on both sides then in a little oil fry until you see the fish has cooked just over half way. Turn the fish over then take off the heat and allow to cook for a further 3 minutes.
  3. Season your scallops then sear both sides on a medium/high heat for a couple of minutes each side then set aside
  4. Take out the aromatics from your broth then add in your prawns for 3 minutes before adding in the mussels, samphire, sliced spring onions and sliced red chilli then cook for a further 3 minutes.
  5. Place the salmon in the middle of the bowl and arrange the prawns and mussels around the outside.
  6. Carefully pour in the broth, samphire and spring onions. Finish with a few drops of lime juice in each bowl and a little fish sauce.





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