This salmon recipe is light and refreshing and so easy to make for a speedy dinner this week
- 25g (1oz) unsalted butter
- 2 medium leeks, washed, trimmed and thinly sliced
- 150ml (¼pt) vegetable or fish stock
- 150ml (¼pt) whipping cream
- 1tbsp tarragon leaves, roughly chopped
- 2 x 175g (6oz) salmon fillets, skin on
This creamy sauce is also a great partner to chicken or turkey, or a meaty white fish such as hake. And it’s really easy to make too!
Salmon is a really great source of omega-3 fatty acids that are great for keeping your heart healthy and your hair, skin and nails looking great. Leeks are in season throughout autumn and winter and make a great addition to this dish as their crunchiness goes really well with the salmon’s smooth texture.
What’s more, leeks are a great source of fibre as well as vitamins, minerals and antioxidants and will help you along towards your five-a-day.
- Melt the butter in a medium-sized saucepan and add the leeks. Sweat the leeks for 5 minutes or until soft. Add the vegetable or fish stock, bring to the boil and reduce by half. Add the cream and boil for 2 to 3 minutes, then season with salt and freshly ground black pepper. Finally add the tarragon leaves.
- When you're ready to cook the salmon, preheat a cast-iron, ridged grill pan. Brush the salmon with a little oil, then season with salt and freshly ground black pepper. Place the fillets on the grill pan, flesh-side down, and cook for 5 to 6 minutes. Turn over and cook for a further 2 to 3 minutes.
- Reheat the sauce, pour it on to a plate and top with the salmon fillets.
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