This is super quick and easy to make, it's pretty cheap but really nutritious! You should try to have fish at least once a week (and this is a good way of disguising it for the kids!)
Ingredients
Ingredients
- Potatoes (4 or 5 medium), cut into large chunks or wedges
- 1 head of broccoli, stems sliced and tops cut into florets
- 2 tbsp butter
- 1 tbsp lemon juice
- 1 tsp salt, divided
- black pepper to taste
- 1 lb skinless salmon filets, cut into large chunks
- 250 mL sour cream
- 2 tbsp Dijon or grainy mustard
- 1/4 cup grated Parmesan cheese
- Preheat the oven to high and adjust a rack so that it is 6 in (15 cm) below the element. Grease a metal or ceramic baking dish (not glass or Pyrex).
- In a steamer basket over boiling water, steam the potatoes until almost (but not quite) tender (poke a knife into one to check), 10 to 12 minutes. Add the broccoli to the steamer (on top of the potatoes) and continue to steam for another 3 or 4 minutes or until the broccoli is a little tender but still bright green. The potatoes should be fully cooked by that point too. (If your steamer is too small to accommodate everything, you can do this in two batches – first the potatoes, then the broccoli.)
- Transfer the potatoes and broccoli to the prepared baking dish and toss with the butter, lemon juice and 1/2 tsp salt and as much pepper as you’d like. Nestle the pieces of salmon in between the potatoes and broccoli.
- In a small bowl, stir together the sour cream, mustard and the remaining 1/2 tsp salt. Dollop this mixture over the potatoes, broccoli and salmon (especially the broccoli). Sprinkle with the Parmesan cheese.
- Place in the oven and bake for 8 to 10 minutes or until the potatoes and sour cream are speckled brown and the salmon flakes when poked with a fork.
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