Revamp your mash with this cauliflower, bean and leek combo that tastes great with salmon.
Ingredients
- 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
Method
- 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
Nutrition
1995 kj
Energy
32g
Fat Total
10g
Saturated Fat
3g
Fibre
41g
Protein
119mg
Cholesterol
243.39mg
Sodium
3g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
- Author: Reader recipe
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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