Dill Baked Salmon with Kawakawa Mushroom Sauce

Ready in 25 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 9, 2018.

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Prepare all the veggies ahead of time, to make this recipe super-speedy! If your sauce is a little on the dry side (before you add the yoghurt), you can add ¼-½ cup water or stock, until it reaches your desired consistency.

Ingredients

KAWAKAWA MUSHROOM SAUCE

¼ brown onion, thinly sliced *
½ punnet mushrooms, sliced or quartered
1 pack mushroom sauce mix
½ cup vegetable or chicken stock
¼ cup yoghurt
1 Tbsp chopped dill
1-2 Tbsp chopped chives

BROCCOLI & KALE

½ broccoli, cut into small florets and stalk diced 1-2cm
½ bag baby kale
¼ tsp Dijon or wholegrain mustard

SALMON

250g salmon fillet
Zest and juice of ¼ lemon
2 Tbsp chopped dill

TO SERVE

¼ lemon, cut into wedges

Steps

Preheat oven to 220ºC. Bring a medium pot of salted water to the boil.
To serve, place broccoli and kale onto plates. Top with large flakes of salmon and spoon over kawakawa mushroom sauce. Squeeze over lemon.
Prep mushroom sauce veg.
Prep broccoli & kale.
Prep salmon. Pat salmon dry, remove any pin bones and place, skin side down, on a lined oven tray. Coat with lemon zest and juice, season and sprinkle over dill.
Cook salmon. Bake for 8-10 minutes, until just cooked. Set aside, covered. Remove skin before serving.
Cook mushroom sauce. Heat ½ tsp oil or spray oil in a medium fry-pan on medium-high heat. Cook onion, mushroom and a pinch of salt for about 4 minutes, until softening. Add mushroom sauce mix and cook for 30 seconds, then add stock. Cook for 3-4 minutes, until thickened.
Remove pan from heat, fold through yoghurt, dill and chives. Season.
Cook broccoli. Cook in pot of boiling water for 2-3 minutes. Drain well, then return to pot. Add kale and mustard, toss together and season.
Prep lemon.

Nutritional Information

Energy	1790 kj 428 kcal
Protein	31.1g
Carbohydrate	6.7g
Fat	31.5g