Recipe: Poached salmon fillet with chilli, almond and asparagus
Post Date
16th May 2014
Recipe: Poached salmon fillet with chilli, almond and asparagus

Serves 4


Smoked Salmon Fillet

2 onions, sliced
½ celery stick, sliced
2 lemons, sliced
1 bunch of parsley, divided into 3
Sea salt and ground black pepper
4 x 150g salmon fillets, skinned

Chilli, Almond and Asparagus

Coconut oil, for frying
½ cup slivered almonds
1 teaspoon chilli flakes
2 bunches of asparagus (tender parts only)
Sea salt and ground black pepper
Salad leaves, to serve


1. Fill a large saucepan three-quarters full of water. Add the onions, celery, lemon and parsley and a generous pinch of salt and pepper. This is now your poaching liquid.
2. Bring to the boil and then gently simmer for 15 minutes to allow the flavours to infuse the water.
3. Lower the fillets into the water, then cover the pan and remove it from the heat. The heat in the water will be enough to cook the fillets. Cook for 6 -10 Minutes, depending on the size of the fillets.
4. Remove the fillets from the poaching liquid and allow to rest for a few minutes.
5. Meanwhile, melt a little coconut oil in a frying pan over medium heat. Once hot, throw in the almonds, chilli flakes and asparagus. Toss thoroughly and add more oil if need be. Cook for 2 -3 minutes, or until the asparagus have softened and then remove from the heat.
6. Serve the salmon fillets topped with the almonds, and the asparagus and a few salad leaves on the side. To watch Luke and Scott create this healthy and delicious meal, watch the third episode of Live Well.


Luke and Scott’s recipes are from their books 'Clean Living' and the 'Clean Living Cookbook' by Luke Hines and Scott Gooding, published by Hachette Australia and available at bookshops everywhere.