- 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
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.