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    Griddled Salmon Fillets in a Light Vegetable Broth

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    Griddled Salmon Fillets in a Light Vegetable Broth

    Serve salmon fillets with a light vegetable broth made with pak choi, peas and beans. Add a herb and garlic mayonnaise for extra flavour.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 4 tbsp Hellman's Extra Light Mayonnaise
    • 2 cloves garlic, crushed
    • 25g pack fresh basil, finely shredded
    • 1 litre vegetable stock
    • ½ bulb fennel, trimmed and thinly sliced
    • Waitrose Cooks' Ingredients Olive Oil Spray
    • 4 x 180-200g salmon fillets, from the fish service counter
    • 300g frozen Waitrose Pea & Bean Mix
    • 200g pack pak choi, trimmed and sliced


    1. Mix the mayonnaise with the garlic and half the basil, and season with a little black pepper.
    2. Place the stock in a large pan and bring to the boil. Add the fennel and simmer for 5 minutes. Meanwhile, heat a large non-stick griddle or frying pan and spray with a little cooking oil. Place the salmon pieces in the pan, skin-side down and cook for 4-5 minutes until the skin is crips. Turn over, season with black pepper and cook the salmon for a further 4-5 minutes until the flesh is opaque and starting to flake.
    3. Tip the pea and bean mix into the broth, bring back to the boil then add the pak choi. Simmer for 3-4 minutes until the vegetables are just tender then season to taste.
    4. To serve, ladle the vegetable broth into 4 bowls. Scatter over the remaining basil, then top with a salmon fillet and a spoonful of garlic and basil mayonnaise.

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    Cook's tips

    Try using other vegetables in the broth, such as asparagus tips, or replace the basil with chopped fresh mint.


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    5 stars