As someone who doesn’t really eat fish or seafood I knew I had to enlisted the help of the wonderful Food & Baker who unlike me, loves it! They have together written an awesome post with some delicious recipes for you to try at home. Enjoy!
We are Jessica and James from Food and Baker, we together are a couple with a Food and Lifestyle blog based in London. We’re here to share with you our three favourite ways to have Salmon, ingredients and instructions included!
Salmon and Leak Parcel
Serves: 2 | Prep Time: 10 mins | Cook Time: 20 mins
– 250g leek, thinly sliced
– 85g mascarpone
– 1 tbsp chopped dill, plus 1 tsp
– 2 skinless salmon fillets
– ½ lemon, grated zest of ¼, plus a good queeze of juice
– 2-3 tsp capers
– Baby potatoes and wilted spinach, to serve (optional)
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.
Salmon and Vegetable Foil Bake
Serves: 2 | Prep Time: 10 mins | Cook Time: 20 – 28 mins
– 2 skinless salmon fillets
– 2 handfuls green beans, ends trimmed
– 3 tsp olive oil, divided
– Salt and freshly ground black pepper
– 2 Tbsp pesto
– 2 tsp fresh lemon juice
– 2 handfuls grape tomatoes, halved
1. Preheat oven to 200 degrees C. Bring a pot of water to a boil. Cut two pieces of aluminum foil. Boil green beans 3 minutes, then carefully drain.
2. Toss green beans with 2 tsp olive oil and season with salt and pepper to taste, divide into 2 servings and layer in center of each piece of foil. Season both sides of salmon with salt and pepper.
3. Layer salmon over green beans and then spread 1 Tbsp pesto over top.
Drizzle 1 tsp lemon juice over each fillet.
4. Toss tomatoes with remaining 1 tsp olive oil and season lightly with salt.
Spread over each salmon fillet.
5. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don’t wrap too tight)
6. Place side by side on a baking sheet and bake in preheated oven until salmon has cooked through, about 20 – 28 minutes (cook time will vary depending on thickness of salmon)
Salmon and Potato Bake
Serves: 4 | Prep Time: 15 mins | Cook Time: 30 – 40 mins
– 1kg floury potatoes, cut into 3mm slices
– 1 tbsp olive oil
– 1 large red onion, sliced
– 1 tbsp plain flour
– A few handfuls of baby spinach
– Butter, for greasing
– 3 salmon fillets, sliced
– 200ml double cream
– 50g grated Gruyère
1. Preheat the oven to 180°C/fan160°C/gas
Bring a pan of salted water to the boil, then simmer the potatoes for 2-3 minutes. Drain and set aside.
2. Heat the olive oil in a frying pan and gently fry the red onion for 5 minutes, then stir in the flour and season well.
3.Wilt the spinach in a pan over a medium heat, then squeeze out the excess liquid. Butter a 1.2-litre ovenproof dish and layer up the potatoes and onion with the salmon and the spinach, ending with a layer of potato.
4. Pour the cream over the top. Sprinkle with the Gruyère and bake for 20-30 minutes, until golden and bubbling.
Thank you so much Francesca for giving us the opportunity to Guest Post on your blog, it is honestly an honour. We’d love to know what your favourite would be or if/when you try these recipes we’d love to know your opinion on them.
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