It’s already February (spring is coming!) and it’s time for a new vegetable of the month. The choice was easy, because broccoli is probably the most accessible vegetable of all! Not only is it very healthy, but it’s also super versatile. You can prepare it in many ways and, when combined with other ingredients, it’s almost always a welcome addition to your diet. Today, we’re kicking off with an easy recipe for salmon-broccoli pie!
Why Broccoli?
If you like to think in terms of super vegetables, you’ll be thrilled with broccoli. This big green friend of ours is almost always at the top of the list. Ideally, you should eat it at least once a week. Scientific research has shown that broccoli helps in preventing malignant tumors or even shrinking them. Simply put, broccoli is an energy booster for your immune system. It keeps your blood vessels healthy, thanks to a huge amount of biological nutrients.
Additionally, broccoli has very few calories, making it a great option for weight loss. It’s a top vegetable when it comes to polyphenol content. Only red beets and onions contain more polyphenols. In short, broccoli is the perfect complement to extra virgin olive oil. That’s why we’ve got a delicious recipe where both ingredients come together!
Ingredients for an Easy Recipe: Salmon-Broccoli Pie
- 100 g broccoli, cut into florets
- 85 g watercress (chopped)
- 4 tablespoons low-fat crème fraîche
- 425 g pre-made puff pastry sheets
- 1 beaten egg
- 170 g poached salmon fillets, flaked
- Steamed green beans, to serve
Instructions
Cook the broccoli in a lot of boiling water until tender. Drain and rinse in cold water until cooled. Drain well and set aside. In a mini chopper or food processor, blend the watercress and crème fraîche with some spices.
Preheat the oven to 200 degrees Celsius. Roll out the pastry sheets. Place one on a baking sheet. Cut a 2 cm wide border from the second sheet, like a photo frame, and attach it to the first sheet with some of the beaten egg. Prick the base all over with a fork. Bake for 10 minutes until golden brown.
Cut the remaining dough into 2 cm wide strips. Spread over the crème fraîche, top with the salmon flakes, broccoli, and spices, and cover with the dough strips to create a lattice pattern.
Brush with beaten egg and bake for 20-25 minutes until the pastry is golden brown and cooked through, and the filling is hot. Serve with green beans. Enjoy your meal!
