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Poached Salmon with Cannellini Bean Puree

Different recipes and new flavours can be exciting. Wanting to experiment with seafood? Try our yummy poached Salmon with cannellini bean puree recipe.


(serves 4-6):

  • 200g cannellini beans
  • 250ml chicken stock
  • Salt and freshly cracked black pepper, to taste
  • ½ bunch fresh thyme, chopped
  • 50g almonds
  • 2 x 200g portions salmon, skin off
  • 1 litre water
  • 100ml mirin
  • 2 star anise
  • 4 peppercorns
  • 1 head broccoli cut into small flowerettes
  • 3 teaspoons olive oil


  1. In a small bowl filled with cold water soak the cannellini beans overnight.
  2. Drain the cannellini beans. Using a small saucepan filled with chicken stock boil the cannellini beans until softened and cooked through.
  3. Drain the water from the cannellini beans and place in a food processor. Puree until smooth. Season with salt and pepper and freshly chopped thyme.
  4. Preheat oven to 180c. Place almond flakes on a tray in the oven and bake until golden brown. Set aside to cool.
  5. In a large pot boil 1 litre of water with mirin, star anise and peppercorns. Turn off the heat and add the salmon fillet for approximately 6-10 minutes until cooked through.
  6. Steam broccoli for approximately 3-4 minutes or until just cooked.
  7. On a plate smear the cannellini bean puree, arrange the broccoli over the puree, top with salmon and sprinkle over toasted almonds. Drizzle with olive oil.

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