Pan-fried Salmon with Broad Bean Potato Ragout

40 minshere
Cooking method: Pan-fry

Pan-fried Salmon with Broad Bean Potato Ragout

40 mins
Cooking method: Pan-fry



  • 500g new potatoes, washed
  • 40ml olive oil
  • 4x 180g salmon fillets, pin boned, skin on
  • 100g pancetta, small cubes or finely sliced
  • 100g onion, diced
  • 2 garlic cloves, peeled and chopped
  • 500g broad beans, peeled
  • seasoning


  • 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
  • seasoning

Seafood used

Cooking method

  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.
    Add the curry powder, mustard seeds and vinegar (or verjuice) and mix well.
  2. Place the mix into a bowl and with a stick blender or fork, gently whisk in the balance of oil, coriander and seasoning to create a dressing.

This recipe serves 4 people.

Photo: Jason Burgess, courtesy Auckland Seafood School
Recipe: John Campbell, Chef, Auckland Seafood School