Salmon & leek parcel

Salmon & leek parcel

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(11 ratings)

Prep: 10 mins Cook: 20 mins plus chilling

Easy

Serves 2

A simple salmon dish, parcelled up to seal in the flavours. With creamy mascarpone and fresh leeks, this fish supper is easy and rich in omega-3 

Nutrition and extra info

  • Easily doubled
  • Gluten-free

Nutrition: per serving

  • kcal480
  • fat36g
  • saturates17g
  • carbs5g
  • sugars4g
  • fibre4g
  • protein32g
  • salt0.5g
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Ingredients

  • 250g leek (about 3 small ones), thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 85g mascarpone
  • 1 tbsp chopped dill, plus 1 tsp
  • 2 skinless salmon fillets
  • ½ lemon, grated zest of ¼, plus a good squeeze of juice
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2-3 tsp capers
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • baby potatoes and wilted spinach, to serve (optional)
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Method

  1. Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.

  2. Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.

  3. Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.

  4. Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.

  5. Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

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Comments, questions and tips

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lyvia972
20th Jul, 2017
5.05
Lovely easy recipe! I cooked some carrots with the leeks and it was a great addition. The cream was very tasty and I will definitely make this recipe again.
bolnuevo1
15th Mar, 2016
5.05
So easy and delicious. Will definitely be making this again.
little_lady
6th Mar, 2016
5.05
I'm always looking for different ways to cook salmon, and this is extremely tasty and easy to cook. Rather than putting the salmon on top, I put the creamy leek mixture on top of the salmon and baked in a foil parcel. Delicious!
juliascriv
24th Feb, 2016
5.05
This is so easy - and really tasty! although salmon is expensive, this is a perfect way to cook it, and it's worth it. I accompanied this with some sweet potato wedges and it went really well.
faceman77
18th Feb, 2016
5.05
Quick and easy to prepare and most importantly, it was delicious.
SoleneC
11th Feb, 2016
5.05
This was absolutely lovely! We will make it again! and you can use the rest of mascarpone to do this dessert: http://www.bbcgoodfood.com/recipes/1826674/afterdinner-mint-cream So nice dinner!
HJM
1st Feb, 2016
5.05
My husband made this last night for us and the flavour was fabulous. We didn't miss the capers.
SandraSt
29th Jan, 2016
5.05
Just made this for lunch without the potatoes and spinach. Really delicious. I only left out the squeeze of juice but did sprinkle zest on the salmon.
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