This elegant yet easy to prepare dish pairs moist salmon fillets with a tangy kumquat relish.


  • 4 x 160g (6 oz) salmon fillet pieces

  • 1 tbsp olive oil

  • 2 chopped shallots

  • 1 clove garlic, crushed

  • 4 kumquats, sliced

  • 140ml (¼ pt) chicken stock

  • 125ml (1 glass) dry white wine

  • 110g (4 oz) fresh beans

  • 110g (4 oz) fresh peas

  • 1 tbsp chopped chives

  • For the relish

  • 2 kumquats minced

  • 1 tbsp chopped chives

  • 1 tbsp olive oil

  • Salt & pepper


  • 1.

    Put the olive oil into an ovenproof dish. Put in salmon pieces. Add chopped shallots, garlic and sliced kumquats. Pour in chicken stock and white wine. Cover with aluminium foil and cook in oven for 6-8 minutes.

  • 2.

    Take out and put salmon to one side, keep warm and covered.

  • 3.

    Cook peas and beans separately whilst reducing stock. Refresh peas and beans in cold water, add to stock and season, add chives.

  • 4.

    Meanwhile mince the kumquats with chives and add olive oil, season.

  • 5.

    Put salmon into a bowl, pour stock and vegetables around. Put relish on top and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 995kj
  • Fat Total 60g
  • Saturated Fat 13g
  • Protein 85g
  • Carbohydrate 17g
  • Sugar 8g
  • Sodium 1359mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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