Meals and Courses

Salmon with Green Vegetables

cook 20 mins
  • 1 tablespoon olive oil
  • 1 leek, trimmed, cleaned and thinly sliced
  • 275 ml (9 fl oz) fish stock
  • 200 ml (7 fl oz) crème fraîche
  • 125 g (4 oz) frozen peas
  • 125 g (4 oz) frozen soya (edamame) or broad beans
  • 4 chunky skinless salmon fillets, about 150 g (5 oz) each
  • 2 tablespoons snipped chives
  • instant mashed potato, to serve
  • pepper
  • Heat the oil in a large, heavy-based frying pan and cook the leek over a medium heat, stirring frequently, for 3 minutes until softened. Add the fish stock, bring to the boil and continue boiling for 2 minutes until reduced a little. Add the crème fraîche and stir well to mix. Add the peas, soya (edamame) or broad beans and salmon and return to the boil.
  • Reduce the heat, cover and simmer for 10 minutes until the fish is opaque and cooked through and the peas and beans are piping hot.
  • Sprinkle over the chives and serve spooned over creamy instant mash with butter and a good grinding of pepper.
Like This? Try These
More on Food