- 10g butter
- 2 tablespoons olive oil
- 1 leek, trimmed, thinly sliced
- 1/2 cauliflower, cut into small florets
- 125ml (1/2 cup) Massel chicken style liquid stock
- 4 salmon fillets, skin on
- 80ml (1/3 cup) white wine
- 45g (1/4 cup) frozen broad beans
- 2 tablespoons pouring cream
- Lime rind (optional), to serve
- Steamed broccolini, to serve
- Step 1Heat 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.
- Step 2Stir in the cauliflower and stock. Cover and reduce heat to medium-low. Cook for 20 minutes or until the cauliflower is tender.
- Step 3Meanwhile, 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.
- Step 4Add 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.
- Step 5Divide the mash, broccolini and salmon among serving plates. Top the salmon with lime rind, if desired.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Reader recipe
- Image credit: Ben Dearnley
- Publication: Australian Good Taste