Lemon and Basil Salmon With Goat's Cheese Sauce

"I am under instructions that I should eat fresh salmon twice a week and this recipe from Australian BH&G Diabetic Living really fits the bill,"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
50mins
Ingredients:
16
Serves:
2
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ingredients

  • 1 bunch asparagus (woody ends trimmed)
  • 2 (150 g) salmon fillets (skinless and boneless)
  • 20 g breadcrumbs (1/2 cup fresh made from Italian style bread)
  • 1 tablespoon basil (fresh finely shredded)
  • 12 teaspoon lemon zest (finely grated)
  • 250 g baby potatoes (halved and steamed to serve)
  • 12 bunch baby carrots (steamed to serve)
  • 12 lemon (cut into wedges to serve)
  • Sauce Ingredients

  • 12 teaspoon olive oil
  • 12 leek (cut into short strips)
  • 1 garlic clove (minced)
  • 1 tablespoon plain flour (wholemeal)
  • 160 ml skim milk (2/3 cup)
  • 20 g goat's cheese
  • 1 tablespoon lemon juice (freshly squeezed)
  • black pepper (freshly ground)
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directions

  • Preheat oven to 180C (fan forced).
  • Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
  • Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
  • Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
  • Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
  • Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
  • Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
  • Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
  • Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
  • Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.

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Reviews

  1. WOW! 10 STARS for this. Right into my best of 2013 book. Great flavors. Instructions look difficult but it was really easy to put together. For the potatoes, I used recipe #414921. The sauce would be good on it's own over asparagus or broccoli instead of Hollandaise. (or on eggs benedict). We will be having this again.
     
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Tweaks

  1. WOW! 10 STARS for this. Right into my best of 2013 book. Great flavors. Instructions look difficult but it was really easy to put together. For the potatoes, I used recipe #414921. The sauce would be good on it's own over asparagus or broccoli instead of Hollandaise. (or on eggs benedict). We will be having this again.
     

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