Salmon with Carrots & Tomatoes

Preparation info
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By Tom Parker Bowles

Published 2013

  • About

Buy the best farmed salmon you can afford. It keeps well in the freezer. Cheese adds more flavour, as the fish can tend towards the bland. Do make sure you remove any errant bones.


  • 6 carrots, cut into small cubes
  • 300 g/10½ oz salmon fillet, skinned and pin-boned
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Steam the carrots for 15 minutes.

Meanwhile, put the salmon in a saucepan, cover with the milk and simmer gently for 6 minutes, until cooked. Drain and set aside, reserving the milk.

Melt the butter in a pan over a low heat, add the tomatoes and cook until mushy. Add the cheese and cook until melted, then blitz with the carrots until you have a coarse mash. Flake the fish and ad