Creamy Mustard Salmon & Potato Mash
with Steamed Baby Broccoli & Green Beans
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
Only 6 ingredients stand between you and this masterpiece of a dinner. Start nice and classic with a buttery mash to lay the foundations of the meal and then use the microwave to steam the veg for an easy shortcut. The real work is done in the pan, with tender salmon simmering up in a moreish Dijon cream. Delish!
Ingredients
1
Baby Broccoli
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Molluscs.)
1 packet
Dijon Mustard
2
Potato
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Trimmed Green Beans
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to potato and season generously with salt. Mash until smooth. Cover to keep warm. TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, trim baby broccoli, and halve lengthways. • Add baby broccoli, trimmed green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl, season, drizzle with olive oil and cover to keep warm.
• While veggies are steaming, pat salmon dry with paper towel and season both sides. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Reduce heat to medium, stir in thickened cream, Dijon mustard, the salt and cracked black pepper, turning salmon to coat, 1 minute. TIP: Patting the skin dry helps it crisp up in the pan!
• Divide mash, steamed greens and creamy mustard salmon between plates. Spoon over any remaining sauce from pan. Enjoy! If you've added a fancify bundle, sprinkle over Parmesan cheese and flaked almonds. Cut lemon into wedges, add a generous squeeze of lemon juice and serve with any remaining lemon wedges.
