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

200ml water

2 tbsp flour

150ml Milk

Grated Lemon zest and juice of 1 lemon

1. In a large pot, melt the butter and saute the onion.
2. Add in the sweet potato, sweetcorn, peas, carrots, dried dill, salt & pepper and mix.
3. Pour in the water and bring to the boil, reduce and simmer covered for about 10 minutes or until sweet potatoes are tender.
4. Whisk the flour into the milk and slowly add to the pan while stirring through.
5. 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.
6. Squeeze in lemon juice and grated lemon zest. Serve with a turn of rainbow peppercorns.