This recipe is a little bit ‘pantastic’, using a total of three pans in one go! The dish would also be lovely as a salad. Mix everything together except the salmon and then just flake the salmon in afterwards. I have to say it … Yumsters.
1 tbsp sunflower oil
4 x 175g sustainably caught salmon fillets
1 whole head of broccoli (about 400g), broken into bite-sized pieces
200g frozen peas
1–2 chillies, deseeded for less heat if preferred,
finely sliced Leaves from ½ x 28g bag of fresh mint
Handful of toasted flaked almonds (optional)
Maple, Orange and Ginger Dressing
2 tbsp extra virgin olive oil
1–2 tbsp maple syrup, to taste
2cm piece of fresh ginger, peeled and very finely chopped
Finely grated zest and juice of 1 orange
Sea salt and freshly ground black pepper
Bring a medium pan of salted water to the boil over a high heat (for the broccoli). Put the oil in a large frying pan and place on the hob over a medium to high heat. Season the salmon fillets with a little salt and pepper and place them in, skin-side down first.
Leave to cook for 3–4 minutes, without moving. Meanwhile, cook the broccoli in the boiling water for 3 minutes. Then add the frozen peas, put a lid on to bring it all back to the boil quickly, then once boiling, remove the lid and boil for 3 more minutes.
Turn the salmon fillets over to cook on the opposite side for a further 3–4 minutes, or as Whilst these both cook, put all of the dressing ingredients into a small pan with a little salt and pepper. Bring to the boil over a high heat and then leave to bubble away for 2–3 minutes before removing and setting aside.
Drain the vegetables well and tip them back into the pan. Toss the chillies through and then divide among the four serving plates. Once the salmon is cooked just how you like it (I find 3–4 minutes per side is perfect), lay it on top of the veg, pour over the dressing, rip over the mint leaves and scatter over the almonds, if using, and serve.liked.