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Tomato and anchovies roasted in garlicky cream

45 minutes

Aliums

Mussels in beer broth with garlic-mayo toast

15 minutes

Aliums

Garlic bread with Parmesan miso butter

10 minutes

Aliums

Sweet-potato salad with braaied garlic and salsa verde

5 minutes

Aliums

Burnt onion broth

45 minutes

Garlic-poached salmon with Tenderstem broccoli

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

4 leeks, chopped
2 garlic cloves, chopped
50 g butter
1 T olive oil
2 cups cream
4 x 120 g salmon portions
230 g Tenderstem broccoli
1 x 400 g can lentils, drained, for serving
Microgreens, to garnish
Freshly ground black pepper, for serving

Method

Soften finely chopped leeks and cloves chopped garlic in butter and olive oil over a low heat. Pour in cups cream, season and simmer for 5 minutes. Place portions of salmon into the cream and poach for 5 – 8 minutes.

If the cream doesn’t cover the salmon, spoon it over while cooking until the fish is firm and flakes easily. Remove the salmon, add Tenderstem broccoli and poach in the liquid for 5 minutes, or until tender but still crisp.

Serve the salmon with the broccoli and lentils. Spoon over the poaching liquid and season with freshly ground black pepper.

Garnish with microgreens.

Cook's note: Tenderstem broccoli has such a beautiful flavour that it really doesn't need much to make it pop. We love it with everything from melted herb butter to chilli flakes or Hollandaise sauce.

Discover more recipes featuring seafood here.
Discover more recipes using Tenderstem broccoli here.

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Tomato and anchovies roasted in garlicky cream

Mussels in beer broth with garlic-mayo toast

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Garlic bread with Parmesan miso butter

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Sweet-potato salad with braaied garlic and salsa verde

Burnt onion broth

Garlic-poached salmon with Tenderstem broccoli

Garlic-poached salmon with Tenderstem broccoli

Ingredients

Method