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    Salmon and broccoli bake

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    Salmon and broccoli bake

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4


    • 550g pack of 4 Waitrose Select Farm Salmon Fillets
    • 1 broccoli crown, cut into florets (about 250g)
    • 300g Yeo Valley Organic Fat Free Natural Yogurt
    • 1 medium egg, beaten
    • 1 tbsp Dijon mustard
    • Grated zest and juice of ½ lemon
    • 3 tbsp white breadcrumbs


    1. Preheat the oven to 200C, gas mark 6. Place the salmon in a shallow pan and pour over enough cold water to cover. Bring to the boil then lower the heat and poach gently for 10–12 minutes until just cooked through. Remove from the cooking liquid and flake the flesh. Arrange over the base of a shallow baking dish.
    2. Steam the broccoli florets for 4–5 minutes until just tender then add to the salmon. Whisk together the yogurt, egg, mustard, lemon zest and juice, season and spoon over the broccoli and salmon to coat.
    3. Scatter with the breadcrumbs and bake for 20–25 minutes until the topping is set and golden. Serve with new potatoes.

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    Cook's tips

    You can swap the salmon in this dish for any
    firm white fish or perhaps try prawns with peas
    instead of broccoli.

    Drinks recommendation

    This is absolutely perfect with a cool-climate Chardonnay that has finesse alongside subtle texture. It’s also organic: Domaine Begude Limoux Chardonnay, South of France.


    Average user rating

    4 stars