I do love my salmon. This was a last minute little dish as I was going to have steamed teriyaki salmon and sweet potato fries tonight for dinner, but changed my mind as I fancied a warming soup type dish. It was delicious and with the lemon zest added that extra bit of flavour.
Makes 2 portions
2 Salmon Fillets – cut into chunks
1 large sweet potato – cut in 1 cm chunks
1 cup sweetcorn (I used frozen)
1 cup baby carrots ( I used frozen)
1 cup garden peas (I used frozen)
1 onion – chopped finely
1 tbsp butter
1 tsp dried dill
Salt & Pepper
2 tbsp flour
Grated Lemon zest and juice of 1 lemon
- In a large pot, melt the butter and saute the onion.
- Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
- Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
- Whisk the flour into the milk and slowly add to the pan while stirring through.
- Add in the chunks of Salmon, remove the lid and simmer uncovered for about 5 minutes or until salmon is opaque. Be gentle but stir every now and again but watch not to beak up the salmon pieces.
- Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.