About this recipe:Wrapping the fish in paper seals in all the flavours and juices to give fabulously succulent results – and also offers a fun way to serve.
4 leeks, trimmed and thinly sliced
good pinch of sugar
2 salmon fillets, about 300g each, skinned
1 tbsp chopped fresh dill
juice of 1 lemon
salt and freshly ground black pepper
To garnish (optional)
strips of thinly sliced lemon
sprigs of fresh dill
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Method Prep:35min › Cook:10min › Ready in:45min
Place the leeks in a heavy-based saucepan with 3 tbsp water, and sprinkle with sugar, salt and pepper. Cover and cook for 25 minutes over a low heat.
Preheat the oven to 200°C (gas 6). Prepare four large sheets of greaseproof paper, measuring 30 x 37.5cm.
Cut the salmon fillets in half and season on both sides with salt and pepper.
Once the leeks are soft, spread them over the centre portion of the greaseproof paper sheets. Place the salmon fillets on top, then sprinkle with chopped dill and drizzle with the lemon juice.
Seal the parcels, bringing the two long edges together and roll down, stopping short of the fish, then twist the ends. Place the parcels in a baking tin and bake for 10 minutes.
Serve as soon as soon as they're out of the oven, in their paper parcels. Garnish, if liked, with strips of thinly sliced lemon and sprigs of dill.
Salmon fillets are sold in good value freezer packs, individually wrapped, so you can just take out as many as you need. * Some snipped chives or chopped fresh parsley could be used in place of the fresh dill. * Minted new potatoes and fresh young peas would be lovely served with this dish.