Salmon with creamy leek and dill sauce

Cooking Fish Salmon with creamy leek and dill sauce

Cooking in paper keep the juices and flavour in. You can transfer this impressive meal to plates, or serve straight from the parcels for ease.

Lables: High protein Low carb Low sodium Low sugar Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C/180°C fan-forced. Melt butter in a frying pan over medium heat. Cook leek, stirring, for 1 to 2 minutes or until just tender. Add wine. Bring to the boil. Add cream. Reduce heat to low. Simmer for 3 to 4 minutes or until slightly thickened. Remove from heat. Stir in dill.
  2. Arrange one-quarter zucchini, overlapping slightly, in centre of 1 piece baking paper. Top with 11/2 tablespoons leek mixture, then 1 salmon fillet. Spoon over 1 tablespoon remaining leek mixture.
  3. Bring 2 long sides baking paper up to the centre. Fold to seal. Roll up short ends to enclose filling. Tuck under to secure. Place parcels on a large baking tray. Repeat with remaining baking paper, zucchini, leek mixture and salmon.
  4. Bake for 15 minutes for medium or until cooked to your liking. Serve with lemon wedges and dill.

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20g butter
1 large leek, trimmed, halved, washed, thinly sliced
1/3 cup dry white wine
2/3 cup light thickened cream
1/3 cup chopped fresh dill sprigs
2 medium zucchini, sliced lengthways
4 skinless salmon fillets
Lemon wedges and fresh dill sprigs, to serve

Adv

Autors
Preparation time
25
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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