This salmon recipe is a real treat for the whole family. Whether you’re entertaining or just want a meal that will go far enough to feed the family for a few days, give this tasty salmon and roasted veg in filo a go. It’s also a great courgette recipe to use up any leftover vegetables you’ve got in the fridge too.
- 2 leeks, cut into chunks
- 2 courgettes, cut into chunks
- 1 red pepper, cut into chunks
- 1tbsp light olive oil
- 250g pack filo pastry sheets
- whole salmon side (about 1kg/2lb 4oz), skinned, trimmed and the bones removed
- 75g (3oz) unsalted butter, melted
- finely grated zest 1 lemon
- 200ml (7fl oz) Crème fraîche
- 2tbsp tarragon leaves, chopped
- 1tsp nigella (onion or kalonji) seeds
- For the salad
- 500f (1lb 2oz) baby new potatoes
- 1 1/2 dijon mustard
- 1tbsp red wine vinegar
- 2 1/2 tbsp extra virgin olive oil
- 1 1/2 tsp runny honey
- 150g (5oz) frozen peas
- 1 romaine lettuce, roughly torn
- 50g (2oz) watercress
Heat the oven to 200C, 180C fan, 400F, gas 6. Place the leeks, courgettes and pepper in a roasting tray, drizzle with the oil and season. Roast for 15 minutes then set aside to cool.
Meanwhile, on a large baking sheet, layer the filo sheets on top of each other, overlapping them to create a large rectangle almost 3 times the width of the salmon, with a 7cm (2 3/4in) border on each side. Brush with the butter, reserving a little for the top.
Mix the lemon zest, crème fraîche and tarragon until combined. Stir in the roasted veg, season and mix to coat; set aside. Place the salmon fillet just off centre on the pastry, leaving a 7cm (2 3/4in) border on each end. Spoon the mixture evenly on top.
Wrap the pastry from one side over the salmon, and brush that side with butter. Pull the pastry on the other side over the salmon and place on top. Seal the ends of the pastry, then fold tightly inwards, creating a neat fold on each side. You can wrap well in clingfilm and leave in the fridge up to overnight to get ahead. Brush with the remaining butter, sprinkle over the nigella seeds and cook in the oven for 25 to 35 minutes.
For the salad, bring the potatoes to the boil in a pan of water; simmer for around 20 minutes or until tender. Meanwhile, in a small bowl, mix the mustard with the vinegar, olive oil and honey until smooth, and season well. Drain the potatoes and mix with the dressing in a large bowl while still hot.
Bring a pan of water to the boil, cook the peas for 2 minutes, drain and run under cold water, set aside. To serve, toss the peas, lettuce and watercress with the cooled potatoes and dressing.