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.

Recipe «Salmon with creamy leek and dill sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.