Ingredients for 2 people:
2 salmon fillets (mine were 120g each)
125ml chicken or vegetable stock
125ml white wine
1 garlic clove, sliced
2 tbsp pesto (fresh is best)
50g feta cheese, crumbled
Firstly boil the kettle to make up the chicken/vegetable stock (125ml) and then add the white wine.
Slice the garlic and crumble the cheese.
Pour the chicken stock into a two inch deep saucepan which has a tight fitting lid and bring to a gentle boil. Then add the two salmon fillets, cover with garlic and simmer with the lid on for 7 minutes. You can see by the colour when it is done and also it will flake when you press the flesh with a fork.
Remove the fish from the pan immediately and discard the garlic.
Finally top with the pesto, then feta and serve immediately. I had mine with a rocket salad and Arabella had hers with peas.
This was a brilliant recipe and I think is my new favourite. Super quick and extremely tasty - I could have eaten two portions! Arabella gobbled hers down and I didn't even have to nag her to hurry up which is a very rare occurrence. Between us there wasn't a crumb left.
Try this - you won't be disappointed!!