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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 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.
Step 2 Stir in the cauliflower and stock. Cover and reduce heat to medium-low. Cook for 20 minutes or until the cauliflower is tender.
Step 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.
Step 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.
Step 5 Divide the mash, broccolini and salmon among serving plates. Top the salmon with lime rind, if desired.

Vegie mash with pan fried salmon

How to make Vegie mash with pan fried salmon

Ingredients

Method