This sauce with salmon is one of the most flexible matters in my repertoire. I use it for fish, pasta, even steaks. It's full of vegetables and my youngsters love it.
Ingredients
• 75g butter
• 1 onion, peeled and diced
• 2 cloves garlic
• 3 cups vegetable stock
• 1 head broccoli, cut into pieces (including the trimmed stalk)
• 1 bunch spinach, washed, roots removed and roughly chopped
• 1 cup green peas
• ½ tsp salt, plus extra to season the fish
• 2 salmon fillets, around 240g each
• 1 tbsp olive oil
Method
Heat a medium saucepan over high heat and add the butter. Fry the onion and garlic for around 2 minutes until fragrant, then add the vegetable stock and bring to the boil. Add the broccoli and boil for 1 minute. Add the spinach and peas and boil for a minute or two, until the vegetables are lightly cooked. Allow to cool for about 5 minutes, then transfer the entire contents of the saucepan to a blender, add ½ teaspoon of salt, and blend, slowly at first, to a smooth purée that is still thick enough to heap on a spoon. You can add a little extra stock or water to assist in blending if necessary.
Cut each piece of salmon in half lengthways to produce 4 thin fillets. Heat a frying pan over medium-high heat and add the olive oil. Season the fish well with salt and fry, skin side down, for around 2 minutes. Turn, then fry for about a minute until the salmon is cooked through.
Spoon the warm purée onto a warmed serving plate and spread out with the back of a spoon. Place the salmon fillets on top of the purée and serve.
Also try: Adam Liaw's chili-roasted carrots with cashews
Ingredients
• 75g butter
• 1 onion, peeled and diced
• 2 cloves garlic
• 3 cups vegetable stock
• 1 head broccoli, cut into pieces (including the trimmed stalk)
• 1 bunch spinach, washed, roots removed and roughly chopped
• 1 cup green peas
• ½ tsp salt, plus extra to season the fish
• 2 salmon fillets, around 240g each
• 1 tbsp olive oil
Method
Heat a medium saucepan over high heat and add the butter. Fry the onion and garlic for around 2 minutes until fragrant, then add the vegetable stock and bring to the boil. Add the broccoli and boil for 1 minute. Add the spinach and peas and boil for a minute or two, until the vegetables are lightly cooked. Allow to cool for about 5 minutes, then transfer the entire contents of the saucepan to a blender, add ½ teaspoon of salt, and blend, slowly at first, to a smooth purée that is still thick enough to heap on a spoon. You can add a little extra stock or water to assist in blending if necessary.
Cut each piece of salmon in half lengthways to produce 4 thin fillets. Heat a frying pan over medium-high heat and add the olive oil. Season the fish well with salt and fry, skin side down, for around 2 minutes. Turn, then fry for about a minute until the salmon is cooked through.
Spoon the warm purée onto a warmed serving plate and spread out with the back of a spoon. Place the salmon fillets on top of the purée and serve.
Also try: Adam Liaw's chili-roasted carrots with cashews
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