What can I make with salmon and broccoli?

You have (Salmon fillets + Broccoli)

• 2 skinless salmon fillets (about 125g each)
• 1 head of broccoli, cut into florets

You’d add

• 2 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove, crushed
• 1 tsp sesame seeds (optional)
• 1 tbsp oil (store cupboard)

Method

1. Heat the oven to 200°C (180°C fan, gas 6). Toss the broccoli with the oil on the baking tray and roast for 5 minutes.
2. Mix the soy sauce, honey and garlic in the small bowl.
3. Push the broccoli to the sides, put the salmon in the middle and spoon the glaze over the fillets, letting a little run onto the broccoli.
4. Roast for 10–12 minutes until the salmon is opaque all the way through and flakes easily and the broccoli is tender with charred tips. Scatter over the sesame seeds to serve.

You have (Salmon fillets + Broccoli)

• 2 salmon fillets (about 125g each)
• ½ head of broccoli, cut into small florets

You’d add

• 200g penne
• 150ml crème fraîche
• 1 lemon, zest and juice
• 1 garlic clove, crushed
• 1 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Cook the penne in a large pan of salted boiling water. Add the broccoli for the last 4 minutes. Scoop out a mug of cooking water, then drain.
2. Meanwhile, heat the oil in the frying pan over a medium heat and cook the salmon for 4 minutes on each side until opaque all the way through. Lift onto a plate and flake into large pieces, discarding any skin.
3. Add the garlic to the pan for 30 seconds, then stir in the crème fraîche, lemon zest and a splash of the cooking water.
4. Add the pasta and broccoli and toss until coated, then gently fold in the salmon. Season with lemon juice, salt and pepper and serve.

You have (Salmon fillets + Broccoli)

• 2 salmon fillets (about 250g total)
• 150g broccoli, very finely chopped

You’d add

• 400g floury potatoes, peeled and chopped
• 1 lemon, zest only
• 2 spring onions, finely sliced
• 1 egg, beaten
• 60g dried breadcrumbs
• 3 tbsp oil (store cupboard)
• salt and pepper (store cupboard)

Method

1. Boil the potatoes in salted water for 15 minutes until tender, adding the broccoli for the last 2 minutes. Drain well and mash roughly, then leave to cool a little.
2. Meanwhile, roast the salmon at 200°C (180°C fan, gas 6) for 12–15 minutes until opaque and flaking. Cool slightly and flake, discarding any skin.
3. Fold the salmon, lemon zest and spring onions into the potato and season. Shape into eight cakes and chill for 15 minutes to firm up.
4. Dip each cake in the beaten egg, then the breadcrumbs. Heat the oil in the frying pan over a medium heat and fry the fishcakes for 3–4 minutes each side until golden and hot through.