Salmon white with leek and carrots

1. In a large saucepan, melt butter over medium heat. Add the onion and garlic, and simmer until translucent.
2. Add the leeks and carrots, then cook for 5 minutes, stirring occasionally.
3. Sprinkle with flour and mix well to coat the vegetables. Pour vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
4. Whip up the sour cream, then add the salmon cobbles. Cover and let poach salmon for about 10 minutes or until cooked through.
5. Season with salt, pepper and lemon juice Garnish with fresh parsley before serving.
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Kcal: 350 kcal
Portions: 4