Salmon and veges with creamy sauce

An ultra pleasant dish to join Seven Fishes Feast, hosted by Maryann from Finding La Dolce Vita, and Joe from Italyville.


Recipe by van -- chopchopatoz
Ingredients:
Serves 2

2 Atlantic salmon fillets (8oz each)
1 carrot or 12 baby carrots
haft head broccoli florets, rinsed, cut into bite-sized pieces
2 medium potatoes, sliced 1-inch thick
1/2 tsp chicken bouillon
2/3 cup heavy cream
sea salt and pepper to taste
1/2 tbsp olive oil
1 tbsp butter
2 tbsp cornstarch

Method:

1) Sprinkle a little bit salt over potato and carrot, wrap, then reheat in microwave about 3 minutes to make them half-cooked.
2) Sprinkle salmon with salt and pepper, dredge in the cornstarch, shaking off the excess flour. I prefer to use a fine mesh sieve to sift cornstarch equally over salmon both sides.
3) Heat olive oil in a medium fry pan over medium high heat. Add the fish, fry for 3 to 5 minutes, turn over, continue frying until they are golden brown.
4) Meanwhile, in an other skillet, melt butter, add broccoli, potato and carrot. Season with salt and stir fried for 3 minutes. Add fish, chicken bouillon and cream. Cover the lid and simmer until liquid is reduced and become thick.