Salmon with greens & créme fraiche

I’ve just realised that we’ve been eating a lot of fish recently – and so the trend continues with salmon. I saw a recipe in this month’s Good Food magazine and thought it looked delicious, so gave it a go.

And it was delicious. I’m really loving seafood with creamy sauces at the moment. The salmon is really soft because it’s poached. The pop of the peas in this one is a good touch – adds an extra texture and a fresh flavour that cuts through the creaminess of the sauce. This one is definitely going to become a regular.

Salmon with greens and creme fraiche
Serves 4
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678 calories
21 g
198 g
25 g
87 g
4 g
492 g
612 g
4 g
0 g
12 g
Nutrition Facts
Serving Size
492g
Servings
4
Amount Per Serving
Calories 678
Calories from Fat 229
% Daily Value *
Total Fat 25g
39%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 198mg
66%
Sodium 612mg
26%
Total Carbohydrates 21g
7%
Dietary Fiber 4g
16%
Sugars 4g
Protein 87g
Vitamin A
35%
Vitamin C
16%
Calcium
12%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tbsp olive oil
  2. 1 leek , thinly sliced
  3. 250ml chicken or fish stock
  4. 100g crème fraîche
  5. 140g frozen peas
  6. 140g frozen broad beans
  7. 4 skinless salmon fillets
  8. small bunch chives , snipped
  9. mash , to serve.
Instructions
  1. Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
  2. Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like
Adapted from BBC Good Food
beta
calories
678
fat
25g
protein
87g
carbs
21g
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Adapted from BBC Good Food
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