Although the temperature this weekend might not suggest it, Spring has definitely sprung: the snowdrops and crocuses has blossomed. Leeks are in season in March, so make the most of them with this recipe for salmon with spring vegetables. We used leeks, and a variety of peas and green beans, but use whatever green vegetables you have to hand (cabbage – if using, cut very finely, kale etc.)
Preparation time: 5 minutes
Cooking time: 15 minutes
- 2 fillets of salmon
- ½ onion – finely diced
- 1 clove garlic – crushed
- 75g frozen peas
- 1 leek
- 8 asparagus stems
- handful of sugar snaps – trimmed and cut in half
- handful of green beans – trimmed and cut in half
- 2 spring onions
- Lemon juice
- 1 small glass of white wine
- 2 tsp bouillon powder
- 40g butter
- Pre-heat the oven to 180ºC. Place the salmon fillets in a baking dish, drizzle with a few drops of lemon juice and season. Cover with tin foil and cook in the oven for 15 minutes.
- Meanwhile prepare the vegetables, chop the onion and garlic. Heat half the butter in a large frying pan over a medium heat. When it starts to foam, add the onions, and fry until translucent. Add the garlic and leeks and cook for five minutes.
- Add the remaining vegetables and butter. Once everything is slicked in butter, add the white wine, bouillon powder and 50ml of water and give a quick stir. Turn the heat down slightly to medium-low.
- Leave to simmer until almost all the liquid has evaporated, which should take about the same amount of time until the salmon is cooked, then serve and enjoy hot.
- If the salmon has finished cooking early, take out the oven and leave the tin foil lid on.