Spanish · Dessert

Braised Salmon Cake

A saffron take on Salmon Cake, built on tomato and olive oil and finished the way we like it. Ready in about 1 hr 12 min and easily enough for 6 people.

4.6 from 2,314 cooks

Prep12 min

Cook60 min

Serves6

LevelAdvanced

Members' recipe

Ingredients

4 filletssalmon fillets
1 tspsea salt
2 tbspolive oil
500mlstock
a handfulsmoked paprika

Method

Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

This recipe is on the members' shelf

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

You might also cook

Spanish Members

Spanish

Grilled Pork with saffron

Our tested Grilled Pork Crumble: saffron, generous, and balanced with saffron. Serves 6 people...

40 min · Easy

Spanish Members

Spanish

Sherry and almond Beef Tabbouleh

A rustic take on Beef Tabbouleh, built on sherry and almond and finished the way we like it....

45 min · Easy

Cod Fritters in smoked paprika and garlic

Spanish

Cod Fritters in smoked paprika and garlic

Our tested Pan-Seared Cod Fritters: sun-baked, generous, and balanced with smoked paprika and...

45 min · Easy

Sun-baked Paneer Fritters with smoked paprika and garlic

Spanish

Sun-baked Paneer Fritters with smoked paprika and garlic

The kind of Spanish plate you make on repeat. smoked paprika and garlic, a proper crisp, and a...

27 min · Easy