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Vegie mash with pan-fried salmon

  • 0:15 Prep
  • 0:30 Cook
  • 4 Servings


  • 10g butter
  • 2 tablespoons olive oil
  • 1 leek, trimmed, thinly sliced
  • 1/2 cauliflower, cut into small florets
  • 125ml (1/2 cup) Massel chicken style liquid stock
  • 4 salmon fillets, skin on
  • 80ml (1/3 cup) white wine
  • 45g (1/4 cup) frozen broad beans
  • 2 tablespoons pouring cream
  • Lime rind (optional), to serve
  • Steamed broccolini, to serve


  • 1
    Heat the butter and 2 teaspoons of oil in a medium saucepan over medium heat. Cook the leek, stirring, for 4-5 minutes or until soft.
  • 2
    Stir in the cauliflower and stock. Cover and reduce heat to medium-low. Cook for 20 minutes or until the cauliflower is tender.
  • 3
    Meanwhile, heat remaining oil in a frying pan over medium-high heat. Season the salmon with salt and pepper. Cook for 4-5 minutes each side or until golden. Transfer to a plate and cover with foil to keep warm.
  • 4
    Add the wine to the cauliflower mixture. Cook for 1 minute. Add the broad beans and cook, covered, for 2-3 minutes or until tender. Add the cream. Use a stick blender to blend until a coarse puree forms. Season with salt and pepper.
  • 5
    Divide the mash, broccolini and salmon among serving plates. Top the salmon with lime rind, if desired.

Source: taste.com.au


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