Poached Salmon with Garden Vegetables
Serves 8 portions
Ingredients
- 2/3 cup GF vegetable stock
- 1 potato peeled and diced
- 1 carrot peeled and diced
- 120 gram salmon fillet skinned and chopped
- 2 tablespoons peas
- 1/2 cup grated cheddar cheese
Instructions
- Place the stock in a saucepan with the potato and carrot.
- Bring to a boil, then cook over medium heat for 7 to 8 minutes or until the vegetables are just tender.
- Add the salmon and peas, cover and simmer for 4 minutes or until the fish flakes easily and the vegetables are very tender.
- Remove from the heat and stir in the cheese.
- Mash with a fork to desired consistency.
- Cool before serving.
Recipe Notes
To freeze, simply divide into equal portions.Thaw overnight in the fridge, then reheat. Stir really well to distribute an even heat.