I hit one of those moments this morning when I decided I was sick of making the same ole same ole for dinner. So after a of browsing and concocting in my head I’ve come up with this dish. Its currently in the oven. Here’s hoping I get it all down on paper as it were before I’m called away by hungry little men.
3 salmon fillets
4 large potatoes (I used Roosters)
Few florets of brocolli
Cup of frozen peas
1 veg stock cube dissolved in 150 mls of water
Some grated cheese to sprinkle over the top.
The recipe I found had cream in it so I knew my boys wouldn’t go with that so I used about three heaped desertspoonfuls of Philadelphia Garlic and Herb Cooking sauce instead.
- Dissolve your stock cube in water so it can be cooling.
- Peel and slice the spuds into about 5mm thickness, bring to the boil and then leave simmer for 5 mins. Watch the time here – because they’re sliced so thinly they cook quite quickly. Strain
Place a layer of the sliced spuds on the end of pyrex dish, scatter with brocolli and peas. I suppose you could add any veg you like. Spread the salmon over the top and layer with a final layer of spuds.
The stock cube in water should be cooled a little by now. Add in the Philadelphia cooking sauce and stir for a few minutes to combine. Pour over the contents of the pyrex dish.
Into oven 190 degrees – 50 mins to an hour.
Pray they eat it .
WIN WIN MOM