Recipes
Credit: Lorna Rhodes, DipION, mBANT, CNHC | nutritiondynamics.co.uk
Serves: 4 | Preparation time: 10 minutes | Cooking time: 15 minutes
Ingredients:
- 2 medium leeks, trimmed
- 4 salmon fillets, skinned, about 175g each
- 4 tbsp olive oil
- 2 tbsp chopped parsley
- 1 tsp medium hot curry powder
- 2 tbsp lemon juice
- 4-6 stems of vine-ripened cherry tomatoes
Method:
- Thinly slice the leeks, place in a large sieve and rinse under cold water to remove any grit. Drain well. Heat 1 tbsp of the oil in a pan add the leeks and cook gently until softened. Heat the oven to 200C/180C fan/gas 6.
- Cut out 4 large squares of baking paper. Grease lightly with a little olive oil and divide the leeks, placing in the centre of a piece of foil. Scatter half of the parsley over. Place a salmon fillet on top of each and season with salt and pepper.
- Mix together 2 tablespoons of the olive oil, curry powder and lemon juice and pour some over each steak. Fold the paper over to make the packages. Place on a baking tray and cook for 15 mins.
- After 5 mins, put the cherry tomatoes into a small roasting tin, drizzle with 1 tbsp of olive oil, season with salt and pepper and roast in the oven for 12 mins.
- Unwrap one parcel and test the fish is cooked using the point of a knife. Scatter the remaining chopped parsley over the fish and serve with the tomatoes.
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