Leek & salmon parcels

Leek & salmon parcels

“These are simple and elegant – and easy on the washing-up. You could always prep these parcels the evening before, then simply pop them in the oven as soon as you get in the door. ”


SERVES 4
COOKS IN 40 MINUTES
DIFFICULTY NOT TOO TRICKY

Ingredients
50 g unsalted butter
2 medium leeks
4 salmon fillets , skin off, scaled, pin-boned, from sustainable sources
8 tablespoons dry vermouth , or dry white wine
4 tablespoons organic chicken stock
1 tablespoon baby capers
a few sprigs of fresh dill

Method
Preheat the oven to 200ºC/400ºF/gas 6.
Melt the butter in a non-stick frying pan over a medium heat. Cut out four 40cm squares of greaseproof paper and brush with a little melted butter. Trim the leeks, then julienne or cut into matchsticks and sauté in the butter for 6 to 8 minutes, or until lightly golden. Season well.
Divide half of the leeks between the paper. Place a salmon fillet on each, season, and spoon over 2 tablespoons of vermouth, 1 tablespoon of stock and the remaining leeks. Scatter over the capers. Finely chop and scatter over the dill. Fold up the sides of the paper and scrunch up to make secure parcels.
Place the parcels on a baking sheet and cook for 15 minutes, or until the salmon is cooked. Open the parcels at the table.

Read more at https://www.jamieoliver.com/recipes/fish-recipes/leek-salmon-parcels/

Salmon Baked in Foil

Salmon Baked in Foil

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Total Time: 40 min
Prep: 15 min
Cook: 25 min
Yield:4 servings
Level:Easy

Ingredients
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 400 gr chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions

Preheat the oven to 200 degrees Celsius.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Recipe courtesy of Giada De Laurentiis
SHOW: Everyday Italian,

EPISODE: Birthday Party

Read more at: www.foodnetwork.com

 

Broiled Salmon with Herb Mustard Glaze

Broiled Salmon with Herb Mustard Glaze

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Total Time: 19 min
Prep: 12 min
Cook: 7 min
Yield:6 servings
Level:Easy

Ingredients
2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets
Salt and freshly ground black pepper
6 lemon wedges

Directions

In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.

Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.

Transfer the fillets to plates and serve with lemon wedges.

Recommended Wine: 2001 Pecchenino

Origin: Alba, Piedmont

Grape: Dolcetto

Wine notes: Using white wine for fish and red wine for meat no longer applies. Break with tradition. Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape. This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine. My rule for pairing wine with dishes is to go with what tastes good.

Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine’s aroma and a better sense of its bouquet. To get the full experience of the wine, place your nose into the glass and take in the wine’s beautiful aroma.

Recipe courtesy of Giada De Laurentiis
SHOW: Everyday Italian
EPISODE: The Lighter Side of Italian

Read more at: www.foodnetwork.com

 

 

 

Salmon with Lemon, Capers and Rosemary

Salmon with Lemon, Capers and Rosemary

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4 servings

Ingredients
4 (of approx 180 gr) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Directions

Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. If you prefer well done, even 15-20 minutes. Serve in the foil packets.

Recipe courtesy of Giada De Laurentiis

Read more at: www.foodnetwork.com