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Salmon in broccoli and leek sauce

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A light main meal, best served with plenty of steamed veg.
Serves
4
Prep
15 minutes
Cook
25 minutes
Each 336g serving contains
KCal
332
Carbs
10.4g
Fibre
4.8g
Protein
28.5g
Fat
18.5g
Saturates
4.60g
Sugars
4.9g
Salt
0.44g
Portion Fruit & Veg
1
Ingredients
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Ingredients
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
  1. Add the fish stock to a large pan.
  2. Add the broccoli and the leeks. Simmer gently for 7–8 minutes, then stir the semi-skimmed milk and bring to a simmer.
  3. Meanwhile, add the cornflour mixture to the pan, stirring until it starts to thicken.
  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.
  5. Carefully stir in the cream cheese and chopped parsley. Finish the dish with a sprinkle of chopped parsley and serve.
Chefs tips
  • This recipe would work well with most types of fish.

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