Alan Coxon’s recipe with Aloades

ALOADES Extra Virgin Olive Oil Poached Salmon

Served with crisp apple, parsley oil and saffron mayonnaise

Serves 4

800g Very Fresh ‘Sushi’ quality salmon skinned and pin boned,

225 ml ALOADES extra virgin early harvest olive oil

Zest of 1/2 lemon

2 star anise

1 sprig of thyme

1 small clove of garlic crushed

1 Bay leaf

1tsp sea salt

1tsp Brown sugar


1/ Season the salmon lightly with sea salt and brown sugar and leave covered for 15 mins.

After 15 mins brush off any seasoning residue.

2/ Place ALOADES extra virgin early harvest olive oil into a cooking bag (this can be a microwave bag, sous vide or roasting bag) and add all the ingredients to the bag then seal the bag well.

3/ Half fill a deep saucepan with warm water and heat to 43dgr C (110 dgr F) then place the bag of salmon and oil into the water

4/Maintain the temperature for approx. 30 mins (or until the internal temp of the fish reaches 43 dgr C)

4/ when ready carefully and gently remove the fish from the oil drain lightly.

5/ plate and serve the fish with slices of fresh crisp eating apple, samphire (salicorne) and baked brick pastry for texture ( filo pastry also works well).

Save the oil used to cook the fish to use in the parsley oil dressing.

For the homemade Saffron Mayonnaise

3 fresh free-range egg yolks

½ lemon, juice only

¼ tsp Sea salt and ¼ tsp freshly ground black pepper

150ml/5fl oz ALOADES extra virgin olive oil

¼ tsp saffron powder

10 ml White wine vinegar

30 ml whipping cream

  1. Blend all ingredients, (except the ALOADES extra virgin olive oil and whipping cream ), in a food processor

  2. With the blender running, gently pour the oil in a steady stream, until all the ingredients are well amalgamated and forms a thick sauce.

  3. The mixture, once blended, should be vibrant and yellow in colour.

  4. 4 Lightly whip the cream and fold into the mayonnaise.

For the parsley oil:

Ingredients serves approx. 12 for this recipe

100g Fresh Parsley

150ml ALOADES Extra Virgin olive oil (used to cook the fish)


1/ Blanch the parsley in boiling water for 1 minute and refresh immediately in ice water

2/ Drain and pat dry

3/Place into a food processor and add the olive oil.

4/Blitz until fine

Pass through a fine sieve or strain through muslin cloth

To plate:

Place the warm olive oil poached salmon onto a place, scatter with fresh samphire, and slices of crisp apple then dot the plate with saffron mayonnaise and green parsley oil.

Add a few broken pieces of fresh baked pastry and serve immediately.

Summer edible flowers can also add an attractive finish to this colourful dish.


Alan’s gustatory and olerific evaluation of Aloades Early Harvest :

“It is fresh and green with youthful notes of freshly cut grass and green herbaceous borders with a fruity bitterness and gentle piquancy”.


Mr. Alan Coxon is a Chef, TV Presenter, Culinary Consultant, Author, TEDx Speaker, Food Archaeologist, Food & Travel writer, International judge, Culinary Influencer and one of the most awarded Chefs in the Industry!

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