Clemengold glazed salmon with Tenderstem broccoli

20 Mins from start to plate. This is a must make Salmon recipe.

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Serves 4


  • 4 x 150g salmon portions

  • Olive oil

  • 500ml Clemengold juice

  • Juice of 1 lemon

  • 60ml sugar

  • 600g tender stem broccoli, blanched and drained

  • 45ml butter

  • Salt and pepper



  1. In a small sauce pan, bring the Clemengold juice, lemon juice and sugar to the boil. Allow to reduce to a thick syrupy consistency. Cool and season to taste, add a little more lemon juice if it’s very sweet.

  2. Mix the broccoli with the butter and season well.

  3. Heat a little olive oil in a large non stick pan, and gently pan fry the salmon skin side up. Turn the salmon and glaze with the sauce.

  4. Serve the salmon immediately on a bed of tender stem broccoli.

Stylist: Lisa Clark |