Griddled salmon on a bed of broccoli, shallot and chilli stir fry – very tasty and easy to prepare, the sweetness of the shallots complimenting the hot and crunchy broccoli, perfect for a Mother’s Day supper.

  • 25 mins
  • 4
  • Easy


  • 4 salmon fillets
  • 300g long stemmed broccoli
  • 12 shallots, peeled and quartered
  • 1 large red chilli, finely chopped
  • 50g almonds, toasted


Brush the salmon steaks with a little oil, griddle or pan fry for approximately 5-7 minutes each side until cooked through, keep warm.

Steam the broccoli for 2 minutes, drain well. Heat the clean griddle pan, toss the shallots in a little oil and cook, turning regularly until softened and beginning to brown at the edges.

Add the chilli to a tablespoon of olive oil and toss into the tenderstem, add to the pan and cook with the shallots until just beginning to show griddle marks, turning at regular intervals. Sprinkle in the toasted almonds.

Divide the stir fry between 4 plates and top with a piece of salmon.

Cook’s tip: Serve with steamed baby new potatoes and a good squeeze of lemon.

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