½ tsp no-added salt chicken stock
375 ml boiling water
¼ cup dill stalks and sprigs
5 black peppercorns
3 slices lemon
300 g boneless skinless salmon fillet, halved crossways
½ tsp gluten-free cornflour
2 Tbsp light evaporated milk
2 tsp chopped dill
freshly ground black pepper
200 g Brussels sprouts, trimmed, halved, steamed, to serve
1 large zucchini, thickly sliced, steamed, to serve
500 g Carisma potatoes, peeled, chopped
3 cloves garlic, peeled
2 Tbsp low-fat milk, warmed
- To make the garlic mash, put the potato and garlic in a medium saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium and cook, partially covered, for 15-20 minutes or until potato is tender. Drain well.
- Meanwhile, place the stock powder, water, dill, peppercorns and lemon in a medium non-stick frying pan. Bring to a simmer over medium heat. Add salmon and reduce heat to medium-low. Place a round of baking paper over the ingredients (to help retain the moisture) and cook for 10 minutes or until salmon is just cooked. Transfer salmon to a plate and cover with foil to keep warm. Drain poaching liquid, reserving 125ml (½ cup).
- Wipe out the pan used for the salmon. Combine the cornflour and reserved poaching liquid in a small bowl. Stir in the evaporated milk and pour mixture into the pan. Cook, stirring, over medium heat until the sauce comes to a simmer. Simmer for 4-5 minutes or until sauce thickens. Stir in the chopped dill. Season with pepper.
- Mash the potato until almost smooth. Add milk and beat until completely smooth. Divide mash, brussels sprouts and zucchini between plates. Top with salmon and spoon over sauce. Serve.