Vegie mash with pan-fried salmon

Revamp your mash with this cauliflower, bean and leek combo that tastes great with salmon.

Vegie mash with pan-fried salmon

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  • Prep Time


  • Total Time


  • Servings



  • 10

    g butter

  • 2

    tbs olive oil

  • 1

    leek, trimmed, thinly sliced

  • ½

    cauliflower, cut into small florets

  • 125

    ml (½ cup) chicken stock

  • 4

    salmon fillets, skin on

  • 80

    ml (⅓ cup) white wine

  • 45

    g (¼ cup) frozen broad beans

  • 2

    tbs 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.


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