from Sainsbury's Recipe Ideas
England / summer / clean / favourite

Ingredients

2 salmon fillets, cut into large chunks (I used Taste the Difference Scottish Salmon Fillets smoked over a whisky barrel - they were gorgeous!)
300 gr dwarf beans, cut in halves
3 large courgettes, cut into thin quarters
1 tin chopped tomatoes
olive oil
1TBS wholemeal flour
pepper
vegetable stock
(I also used a heaped TBSP of cream cheese and some dill)

Preparation

Mix the salmon cubes with the flour until well coated and pepper lightly. Heat 1 TBSP olive oil and fry salmon over high heat until lightly browned. Set aside.
Ad the vegetables to the pan along with the tomatoes and stock and bring to the boil. Simmer covered for about 10 mins, then open for about 5 mins or until beans are tender.
Stir in the cream cheese and dill. Return the salmon once the cheese is fully melted and distributed, and heat through (taking care not to break up the salmon when stirring). Season to taste.

Remarks

I served this with rice turned in butter and seasoned liberally with dill.