Atlantic Salmon with Warmed Cucumber Dill Dressing
, Yields 4
Culture: Other/Fusion
Main Ingredient: Fish/Seafood
Meal Type: Main dish
|
This dill-icious, mouth watering salmon fillet is served on pea and leak compote with lightly warmed Renée’s Cucumber & Dill Wellness Dressing.
| 4 x 6 oz |
salmon fillet - skinned
|
| 1 bottle (270 ml) |
Renée’s Cucumber & Dill Wellness Dressing
|
| 1 |
large leek – thinly sliced
|
| 2 cups |
frozen green peas - defrosted |
| ½ cup |
soft butter |
| ½ cup |
olive oil |
| 2 tsp |
flake salt |
| 1 tsp |
cracked fresh pepper |
| 1 cup |
water |
|
- In a medium-sized saucepan, add a drizzle of olive oil and bring to a moderate heat.
- Olive oil should be warm but not smoking.
- Carefully place the thinly sliced leaks inside the pan and cook slowly for about 15 minutes on a low heat, or until soft.
- Place the salmon fillets into an ovenproof glass dish and add one cup of water.
- Season the fish with salt and pepper, cover with aluminum foil then place in a preheated oven at 300°F for 14 to 15 minutes.
- Once salmon is cooked, remove from oven and rest to the side.
- Add defrosted green peas to the leeks once the leeks are soft.
- Add ½ cup of Renée’s Cucumber & Dill Wellness Dressing to the leeks and green peas and stir continually until the sauce is warm.
- Slowly add the soft butter to the sauce, making sure you are continuously stirring to avoid splitting the sauce.
- Season the sauce with salt and pepper. Place the leak and pea sauce on the base of a pasta bowl and put the salmon fillet on top. Garnish the dish with fresh mint.
Quick Tip:
Serve on its own or with basmati rice with finely chopped peppers garnish.
