There's nothing like a piece of perfectly cooked salmon with a crispy, crunchy skin, perfectly complemented by a spring veg broth. In the markets and supermarkets these days you can get some fantastic spring vegetables: baby carrots with tops, baby fennel with its herby leaves, baby turnips, peas and broad beans, fine green and yellow French beans, all really colourful and easy to cook with. Here's a nice little combination – it's all cooked in the same pot and gives you a lovely broth. The only thing you have to do is control the cooking times by adding the veg that need longer in the pot first.
Nutritional Information - Amount per serving:
- Calories 337kcal
- Carbs 8g
- Sugar 1.9g
- Fat 19.5g
- Saturates 3.1g
- Protein 29.7g
This recipe is adapted from:
BUYING SUSTAINABLY SOURCED FISH
Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.
When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.
For further information about sustainably sourced fish, please refer to the useful links below:
Marine Stewardship Council