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Salmon with creamy leek and dill sauce
Salmon with creamy leek and dill sauce
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Try this delicious and impressive paper-wrapped dish to lock in all the juicy flavors and make serving a breeze.
Ingredients:
  • 20g butter
  • 1 large leek, trimmed, halved, washed, thinly sliced
  • 82.50 gm dry white wine (see note)
  • 166.65 gm light thickened cream
  • 82.50 ml chopped fresh dill sprigs
  • 2 medium zucchini, sliced lengthways
  • 4 (180g each) skinless salmon fillets (see tip)
  • Fresh dill sprigs, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat oven to 200°C/180°C fan-forced. In a frying pan over medium heat, melt butter and cook leek until just tender, about 1 to 2 minutes. Pour in wine, bring to a boil, then add cream. Reduce heat to low and simmer until slightly thickened, about 3 to 4 minutes. Remove from heat and stir in dill.
  • Lay out quarter of zucchini slices slightly overlapping in the center of a piece of baking paper. Add a generous layer of leek mixture, followed by one salmon fillet. Finish by spooning over the remaining leek mixture.
  • Fold the two long sides of the baking paper towards the center to seal, then roll up the short ends to enclose the filling securely. Place the parcels on a large baking tray and do the same with the rest of the baking paper, zucchini, leek mixture, and salmon.
  • Bake for 15 minutes or until perfectly cooked. Serve with fresh lemon wedges and dill on the side.

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