This one pan meal is ever so easy to prepare and cook making the most of seasonal British veg. One pan cooking is a definite favourite of mine – limits the washing up! If you are cooking for more than two though, it might be best to cook the broccoli and corn in a separate pan and season them with the chili and lime.
I included broccoli and mushrooms because they seemed to go well with salmon and citrus but really this method of cooking can be adapted to just about any veg.
The meal was inspired by a Riverford recipe. Riverford veg boxes are excellent value for money and you have to be ready to cook whatever surprise veg turns up each week! The good news is though that they provide recipes with the box.
Ingredients (for one – multiply up and get a bigger pan for more people!)
- Salmon fillet
- Mushrooms – I used portabellos
- One corn on the cob dehusked and cut in two
- One mild red chili
- Half a lime
- Olive oil – about 1tbsp
- Butter – about 25g/1oz
- Fresh coriander leaf chopped (about 1tbsp)
Heat the butter and oil in a frying pan (which has a lid) while you de-seed and chop the chili. Add that to the pan and then place the salmon, mushrooms, broccoli and corn in the pan. Add 1-2 tbsps water and put the lid on, quickly.
It’ll take 7-10 mins to cook the veg to the point where it is soft enough to eat. Turn the veg over half way through. Check doneness with the point of a sharp knife.
Finally sprinkle a little salt over the food and squeeze lime juice generously over the top before topping with the coriander.
One pan and seasonal – it doesn’t get easier or better than that!