Salmon, Broccoli and Courgette Bake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
- Ingredients
- 4 fresh Salmon fillet
- 2 Tbsps olive oil
- 4 Zucchini (sliced)
- 2 cloves garlic cloves (finely chopped)
- 4 scallions (sliced)
- 1 head Broccoli (broken into florets)
- 11 ozs plain Yogurt
- 1 egg
- 1 Tbsp Dijon mustard
- ½ unwaxed lemon (grated zest and juice)
- ½ cup grated Cheese
- 2 Tbsps snipped Chives
Preparation steps
1.
Heat the oven to 200°C (180°C fan) 400°F gas 6. Grease a baking dish.
2.
Place the salmon in a shallow pan and pour over enough cold water to cover. Bring to a boil then reduce the heat and poach gently for 10–12 minutes until just cooked through. Remove from the cooking liquid and flake the flesh.
3.
Heat the oil in a large frying pan, then add the courgettes, garlic and spring onions and cook, stirring occasionally, for 5-7 minutes, until the courgettes begin to soften. Remove from the heat.
4.
Steam the broccoli florets for 4–5 minutes until just tender. Chop the florets roughly.
5.
Layer the courgette mixture, broccoli and salmon in the baking dish.
6.
Whisk together the yoghurt, egg, mustard, lemon zest and juice, season to taste and spoon over the broccoli and salmon to coat.
7.
Bake for about 20 minutes until piping hot. Sprinkle with cheese and chives for the last 5 minutes of cooking time.
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