Salmon in broccoli and leek sauce
prep: 15 minutes
cook: 25 minutes
serving: 4
Nutrition Facts
each serving
KCal
332
Carbs
10.4g
fiber
4.8g
Protein
28.5g
Fat
18.5g
Saturates
4.6g
Sugars
4.9g
Salt
0.44g
Fruit/Veg Portion
1
Ingredients
all 11 types- 1 low-salt fish stock cube, dissolved in 200ml boiling water
- 320g broccoli, in florets
- 150g leeks, chopped
- 175ml semi-skimmed milk
- 1 tbsp cornflour, dissolved in 25ml semi-skimmed milk
- 1 tsp Dijon mustard
- good pinch white pepper
- 15g Parmesan cheese
- 400g salmon, cubed
- 1 tbsp reduced-fat cream cheese
- 10g fresh parsley, chopped
Directions
5 steps in totalStep 1
Add the fish stock to a large pan.
Step 2
Add the broccoli and the leeks. Simmer gently for 7–8 minutes, then stir the semi-skimmed milk and bring to a simmer.
Step 3
Meanwhile, add the cornflour mixture to the pan, stirring until it starts to thicken.
Step 4
Next, stir in the Dijon mustard, white pepper and Parmesan cheese. Add the salmon, cover and cook for 3–4 minutes, or until the fish is just cooked through.
Step 5
Carefully stir in the cream cheese and chopped parsley. Finish the dish with a sprinkle of chopped parsley and serve.
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