Summer salmon and asparagus

    30 min

    Fresh young vegetables and succulent salmon make this an excellent speedy dish to prepare for special occasions, especially when home-grown asparagus is in season. Tiny leeks, tender asparagus and sugarsnap peas all cook quickly and look superb. Serve with boiled new potatoes for a memorable meal.

    2 people made this

    Serves: 4 

    • 4 pieces skinless salmon fillet, about 140 g (5 oz) each
    • 200g (7 oz) baby leeks
    • 250g (8½ oz) tender asparagus spears
    • 1 (150g) packet (5½ oz) sugar snap peas
    • 4 tbsp dry white wine
    • 200ml (7 fl oz) fish or vegetable stock
    • 30g (1 oz) butter, cut into small pieces
    • salt and pepper
    • 1 tbsp snipped fresh chives to garnish

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Run your fingertips over each salmon fillet to check for any stray bones, pulling out any that remain between the flakes of fish. Arrange the leeks in a single layer in the bottom of a large shallow flameproof casserole pot. Lay the pieces of salmon on top. Surround the fish with the asparagus and sugar snap peas. Pour in the wine and stock, and dot the butter over the fish. Season with salt and pepper.
    2. Bring to the boil, then cover the casserole pot with a tight-fitting lid and reduce the heat so the liquid simmers gently. Cook the fish and vegetables for 12–14 minutes or until the salmon is pale pink all the way through and the vegetables are tender. Sprinkle the chives over the salmon and serve.

    Each serving provides

    Excellent source of vitamin B12. Good source of folate, vitamin B6, vitamin C. Useful source of iron, niacin, selenium, vitamin B1.

    Some more ideas

    Mackerel fillets can be casseroled in the same way. Season the mackerel fillets and fold them loosely in half, with the skin outside. Use baby carrots, or large carrots cut into short, thick sticks, instead of the asparagus, and medium-dry cider instead of the wine. Add 2 sprigs of fresh rosemary to the vegetables before arranging the mackerel on top and pouring in the cider and stock. * For a quick Oriental fish casserole, use cod or halibut fillet instead of salmon, 4 spring onions instead of the leeks, and 300 g (10½ oz) button mushrooms instead of the asparagus. Arrange the vegetables and fish as in the main recipe, adding 4 tbsp Chinese rice wine or dry sherry with the stock instead of the white wine. Omit the butter; sprinkle 1 tbsp soy sauce, 1 tbsp grated fresh root ginger and 1 tbsp toasted sesame oil over the fish. Garnish with chopped fresh coriander and serve with plain boiled rice.

    Plus points

    Asparagus contains asparagine, a phytochemical that acts as a diuretic. The ancient Greeks used asparagus to treat kidney problems. Today naturopaths recommend eating asparagus to help to relieve bloating associated with premenstrual syndrome (PMS). * Salmon is a rich source of omega-3 fatty acids, a type of polyunsaturated fat thought to help to protect against coronary heart disease and strokes by making blood less ‘sticky’ and therefore less likely to clot. A diet rich in omega-3 fatty acids may also be helpful in preventing and treating arthritis.

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