Salmon provides important amounts of the antioxidant amino acid taurine. Salmon is an excellent source of vitamin B12, vitamin D, and selenium. Ir is a good source of niacin, omega-3 fatty acids, protein, phosphorus, and vitamin B6.
Serves 4
1 tablespoon olive oil
1 leek, trimmed, cleaned and thinly sliced
275ml fish stock
200ml creme fraiche
125g frozen peas
125g frozen soya or broad beans
4 chunky skinless salmon fillets about 150g each
2 tablespoons snipped chives
Instant mashed potato, to serve
Pepper
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1. Heat the oil in a large, heavy-based frying pan and cook the leek over a medium heat, stirring frequently, for 3 minutes until softened. Add the fish stock, bring to the boil and continue boiling for 2 minutes until reduced a little. Add the creme fraiche adn stir well to mix. Add the peas, soya (edamame) or broad beans and salmon and return to the boil.
2. Reduce the heat, cover and simmer for 10 minutes until the fish is opaque and cooked through and the peas and beans are piping hot.
3. Sprinkle over the chives and serve spooned over creamy instant mash with butter and a good grinding of pepper.
For heart health to brain development, ensure you up your salmon intake this summer...
Plan your meal for breakfast, lunch and dinner....just simple family meals.
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