Vegie mash with pan-fried salmon

By Alqualonde

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

Ingredients

• 10 g butter
• 2 tbs olive oil
• 1 leek, trimmed, thinly sliced
• 1/2 cauliflower, cut into small florets
• 125 ml (1/2 cup) chicken stock
• 4 salmon fillets, skin on
• 80 ml (1/3 cup) white wine
• 45 g (1/4 cup) frozen broad beans
• 2 tbs pouring cream
• Lime rind (optional), to serve
• Steamed broccolini, to serve

Details

Preparation time 15mins
Cooking time 45mins
Adapted from taste.com.au

Preparation

Step 1

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.