- Prep time 5mins
- Serves 4
- easy
- Prep time 5mins
- Serves 4
- easy
Follow along to cook up a deliciously tender salmon in a rich, creamy sauce, perfect for a quick mid-week dinner. Iceland’s Wild Pink MSC-certified Salmon Fillets are the perfect choice to elevate this dish! See method
What you’ll need
Ingredients
Iceland’s 4 Wild Pink Salmon Fillets 400g
2 garlic cloves
120ml white wine
120ml chicken stock
360ml double cream
6 tbsp grated parmesan cheese
Zest of a lemon
800g Iceland’s Perfect Mash
300g Tenderstem broccoli
Salt and pepper to taste
Method
- Pre-heat a tbsp of oil in a frying pan, pat salmon fillets dry, and place skin side down in the pan, frying over a medium heat for 6-8 minutes, turning three quarters of the way through cooking.
- In the same pan, add in chopped garlic, stir for 30 seconds, then add in white wine.
- Bring to a boil then add the chicken stock, allowing to bubble for a further minute.
- In a separate pan, fill with boiling water and add in broccoli, bring to a boil and simmer for 3-5 minutes until tender.
- Follow back of pack instructions to prepare and cook mash.
- Meanwhile, add cream, salt, pepper and parmesan cheese into the salmon pan, and bring to a boil. Simmer for 3-4 minutes until slightly thickened.
- Stir in zest of a lemon into the sauce before serving.
- Dish up mash, drained broccoli, salmon fillets and sauce, sprinkle with fresh parsley and enjoy!
