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
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.
Chefs tips
- This recipe would work well with most types of fish.
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