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Salmon Soup with Saffron & Orange



¼ C hot water

Large pinch of saffron threads

3 T extra virgin olive oil

3 garlic cloves, thinly sliced

2 leeks, pale section only, thinly sliced

5 C fish stock

600ml fresh orange juice, strained

¼ C arborio rice

700g tomatoes, peeled, deseeded, finely chopped

500g salmon pieces

3 T chopped fresh dill

Crusty bread, to serve



  1. Place the hot water and large pinch of saffron threads in a small bowl. Set aside for 1 hour or until the water turns deep yellow.
  2. Heat the extra virgin olive oil in a large saucepan over medium-low heat. Add the garlic and leek, cook, stirring well for 5 minutes or until leek is soft.
  3. Add the fish stock, orange juice, rice and saffron mixture. Bring to the boil then simmer, covered, for 25 minutes or until the rice is tender.
  4. Stir in the tomatoes and cook for 2 minutes or until heated through. Season with salt and pepper.
  5. Add the salmon pieces and cook, covered, for 2-3 minutes or until the fish is just cooked through. Stir in the dill, divide among serving bowls and serve with crusty bread.


Recipe adapted from

Serves 6.


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