Lemon Pepper Salmon & Béarnaise Sauce
with Mixed Veggie Mash & Steamed Broccoli
- Fish
- Eggs
- Milk
Long after you finish this humble low-carb dinner of salmon, mash and greens, you're going to remember the way it was transformed by the simple addition of a béarnaise sauce drizzled over your meat. it's an easy trick that gives this classic dish a new lease on life.
Ingredients
280 g
Salmon
(Contains: Fish)
1 sachet
Lemon Pepper Seasoning
1
Broccoli
1 packet
Potato
2
Garlic
2
Parsnip
1
Bearnaise Sauce
(Contains: Eggs, Milk)
Not included in your delivery
1 drizzle
olive oil
20 g
butter (for the mash)
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
¼ tsp
salt
Nutrition
You will need
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. Peel potato and parsnip, then cut both into small chunks. Cut broccoli into small florets, then roughly chop stalk. • Cook potato and parsnip in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.
• In the last 10 minutes of veggie cook time, place a colander or steamer basket on top of saucepan and add broccoli. Cover with a lid and steam until tender, 10 minutes. • Transfer broccoli to a bowl and season to taste. Cover to keep warm. • Drain the veggies and return to the saucepan, then add butter (for the mash), the milk and the salt. Mash until smooth and cover to keep warm. Little cooks: Get those muscles working and help mash the potato and parsnip!
• Drain potato and parsnip and return to the
saucepan, then add the butter, milk and salt.
Mash until smooth and cover to keep warm.
Little cooks: Get those muscles working and help
mash the potato and parsnip!
• Meanwhile, finely chop garlic.
• In a medium bowl, combine salmon, lemon
pepper seasoning and a drizzle of olive oil, then
season with salt and pepper. Set aside.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat.
• When oil is hot, cook salmon for 2-4 minutes each
side for medium-rare, or until cooked to your
liking. Transfer to a plate to rest.
• While the salmon is resting, in a small bowl,
combine bearnaise sauce and garlic.
• Slice salmon steak if preferred. • Divide lemon pepper steak, veggie mash and broccoli between plates. • Spoon parsley butter over salmon steak to serve. Enjoy! Little cooks: Add the finishing touch by pouring over the parsley butter! Careful it may be hot!
