Salmon with creamy green beans

It’s a bit of trend now to replace traditional ingredients with healthier options, but it sometimes makes me think – are these “healthier” options really better for us?

For generations, we ate butter, used goose and duck fat for cooking, we drunk cow’s and goat’s milk…so why should I now trust someone who says all these things are bad for us and I should rather spread margarine on bread? Cook with vegetable oil, drink soy “milk” (technically it’s not even milk)…? For example soy milk – some studies show potential concerns (negative impact on fertility in men, increased thyroid hormone activity, milk protein appears to be more effective than soy protein at increasing lean muscle mass – more here). I wouldn’t dare to say it’s bad, but it definitely doesn’t assure me that it’s good.

Cheshire Food Blog

I think we should eat a little bit of everything, in moderation, reduce processed food and just start cooking from scratch again, with the ingredients that makes us personally feel good.

One of the things I don’t replace and avoid its “low-fat” version is creme fraiche.

Cheshire Food Blog

RECIPE: Salmon with creamy green beans

(Serves 2)


  • 2 salmon fillets
  • 400 g green beans (frozen)
  • 100 g creme fraiche (full fat ;))
  • lemon juice (1/2 lemon)
  • salt and pepper


  1. Cook the green beans in a sauce pan with a little bit of water until cooked (follow the package instructions).
  2. In the meantime, when the beans are being cooked, heat up a frying pan. When hot, place the fillets skin down on the pan. Lower the heat after 1 minute and leave to cook for 4 minutes.
  3. Now the beans should be cooked. Drain any excess water, then stir in the creme fraiche. Add lemon juice, salt and pepper to taste and on a low heat.
  4. Turn the salmon and cook for another 4 minutes.
  5. Sprinkle salt and drizzle a little bit of lemon juice over salmon and serve.

Cheshire Food Blog



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