20 Mins from start to plate. This is a must make Salmon recipe.
4 x 150g salmon portions
500ml Clemengold juice
Juice of 1 lemon
600g tender stem broccoli, blanched and drained
Salt and pepper
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.
Mix the broccoli with the butter and season well.
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.
Serve the salmon immediately on a bed of tender stem broccoli.
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