600 g salmon, skin and boneless
1 garlic clove
4 spring onions
2tb margarine, liquid
10 dl water
2 cubes dried fishbouillon
2 dl heavy cream
1 ts cornstarch for thickening
½ ts salt
½ ts pepper
1 bunch of fresh parsley
Cut the salmon in pieces of approximately 3 cm. Finely chop shallots and garlic. Cut 1 cm pieces of potato, carrot and spring onion. Cut the broccoli into small florets.
Fry onions and garlic in some margarine until the onion softens. Add heavy cream and cornstarch and bring it to the boil. Adjust with salt and pepper. Add salmon to the pot and let them cook through (about five minutes).
Finely chop some parsley and sprinkle on top before serving.
Photo and recipe courtesy: Norwegian Seafood Council