πŸ₯— RECIPE OF THE WEEK πŸ›

One-pan Salmon with Cream and Artichokes


🐟 Ingredients πŸ₯¬ β€’ 1 tablespoon extra virgin olive oil β€’ 4 (about 150g each) skinless salmon fillets β€’ 1 large French shallot, finely chopped β€’ 1 garlic clove, crushed β€’ 125ml (1/2 cup) white wine β€’ 185ml (3/4 cup) fish stock β€’ Large pinch of Masterfoods Saffron β€’ 125ml (1/2 cup) reduced-fat thickened cream β€’ 1 bunch asparagus, trimmed, halved β€’ 280g jar artichokes in brine, drained β€’ 1 tablespoon baby capers β€’ Fresh continental parsley leaves, to serve β€’ Crusty bread, to serve

πŸ‘‰ Method πŸ‘ˆ β€’ Heat half the oil in a large frying pan over medium-high heat. Season the salmon. Cook, turning halfway, for 2 minutes or until golden. Transfer to a plate. β€’ Heat remaining oil in the pan over medium-low heat. Add the shallot and garlic and cook, stirring, for 2 minutes or until soft. Add the wine and simmer for 2 minutes. Add the stock and saffron and simmer, stirring occasionally, for 3 minutes. β€’ Stir in the cream, asparagus, artichokes and baby capers. Add the salmon to the pan and simmer for 4-5 minutes or until the salmon is just cooked through. Sprinkle with the parsley. Serve with bread.

Enjoy!


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