Salmon in broccoli and leek sauce

A light main meal, best served with plenty of steamed veg.

Serves

Prep

15 minutes

Cook

25 minutes

Each 294g serving contains (excludes serving suggestion)

KCal

274

Carbs

6.4g

Protein

30.1g

Fat

13.4g

Saturates

3.60g

Sugars

3.4g

Salt

1.20g

Portion Fruit & Veg

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

Method

Add the fish stock to a large pan.
Add the broccoli and the leeks. Simmer gently for 7–8 minutes, then stir the semi-skimmed milk and bring to a simmer.
Meanwhile, add the cornflour mixture to the pan, stirring until it starts to thicken.
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.
Carefully stir in the cream cheese and chopped parsley. Finish the dish with a sprinkle of chopped parsley and serve.

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