RECIPE: Salmon with greens and creme fraiche
A quick and tasty treat. Serves: 4.
1 tbsp olive oil 1 leek, thinly sliced 250ml chicken or fish stock 100g creme fraiche 140g frozen peas 140g frozen broad beans 4 skinless salmon fillets Small bunch chives, snipped Mashed potatoes, to serve
1 Heat oil in a large, deep frying pan with a lid. Cook leek for five to ten minutes until soft but not coloured, then pour in stock. Simmer for a few minutes until reduced slightly, then add creme fraiche and season. Cook for 1 minute.
2 Tip in peas and broad beans, nestle in the salmon fillets, then turn down to a simmer and cover with a lid. Cook for 12 to 15 minutes, depending on the thickness of the salmon, until cooked through. Sprinkle on chives and serve with mashed potato, if you like.