For a dinner party dish that’s extra light but still full of lovely flavours, why not try this delicious salmon recipe this week?
Served in a white wine and butter sauce with prawns, leeks and spinach, there’s a whole host of lovely fishy flavours in this dish that is super good for you thanks to all of the omega-3 fatty acids in the salmon and prawns, plus the vitamins you get from the veg.
HOW TO MAKE SALMON WITH PRAWNS, LEEKS AND SPINACH IN A WHITE WINE BUTTER SAUCE
- 2 leeks
- 150g (5oz) butter
- 6 salmon fillets, roughly 150g (5oz) each
- 30 raw king prawns
- 6tbsp white wine
- 300g (10oz) spinach
- chopped dill, to scatter
you will need
- 6 large squares of foil
- Heat the oven to 220 C, 200 C fan, 425 F, gas 7.
- Thinly slice the leeks and divide between the squares of foil. Top with a knob of butter, then lay a salmon fillet over the top.
- Scatter each parcel with 5 prawns, season and top with another knob of butter and 1tbsp white wine. Wrap the edges of the foil up tightly to form a parcel, leaving a generous pocket of air so the fish can steam.
- Cook the fish in the oven for 10 minutes. Meanwhile, heat a frying pan and add the spinach, tossing frequently until it has just wilted.
- Remove from the heat and add some butter and seasoning.
- When the fish is cooked, serve on a plate with the spinach, leeks and prawns, and drizzle over the juices from the parcels with a scattering of dill.
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Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
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