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Super healthy simple supper. Salmon with tenderstem broccoli and anchovy sauce

Anchovies divide opinion, there is no middle ground, you are either a lover or a hater. Our family is divided too but personally I am a lover, i love the salty funky pungent nature of them, particularly in sauces. I made this for Joe and I last night. It is very quick and incredibly easy and packed full of goodness. This is one of a number of different anchovy sauces that I considered making and its genesis is from an article I found in Olive magazine. It reminds me very much of the brilliant anchovy and milk sauce that the River Cafe do for asparagus which can be found elsewhere on this blog.



Ingredients

4 fillets salmon (skin on)
600g tenderstem or purple sprouting broccoli
large handful of spinach
dried Chilli flakes
extra virgin olive oil
Zest of 1 lemon
lemon ½, juiced

For the anchovy sauce
whole milk 450ml
garlic 3 fat cloves
rosemary 1 sprig
anchovies 8, drained 
extra-virgin olive oil 

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Method

STEP 1
Pre-heat oven to 200 deg. Put non-stick oven tray in to get hot (you want the fish to sizzle when it hits the pan so that skin crisps)

To make the sauce, pour the milk into a large pan. Peel the garlic and add whole to the pan along with the sprig of rosemary. Bring to the boil then reduce the heat and simmer very gently for 20 minutes or until the liquid has reduced to about 150ml.

STEP 2
Take off the heat and remove the sprig of rosemary – don’t worry if there are leaves left in the milk. Pour into a jug, add the anchovies and blitz with a stick blender until combined.

STEP 3
With the blender running, gradually add 60ml oil and blend to a smooth, glossy sauce with the consistency of double cream. Don’t let it get too thick – if it does, add 1-2 tbsp milk and blend again. If you don’t have a stick blender, use a food processor.

STEP 4
Half-fill a pan with water, bring to the boil, add the broccoli and cook for 3-4 minutes. Drain and steam dry over the hot pan.
Oil the salmon very lightly on both sides and put skin side down on the hot tray and leave in oven for 8-10 mins max depending on size and your predilection for pink or cooked salmon.

STEP 5
Pat the broccoli dry with kitchen paper then toss with the chilli, oil and lemon juice and zest.
bung in the spinach just enough for it to wqilt down a bit.
Season with a pinch of salt and ground black pepper. Transfer to plates and spoon over the anchovy sauce to serve.

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