Salmon Leek Parcels Recipes

Steps:

• Heat oven to 200C/180C fan/gas 6. Place two sheets of baking parchment (large enough to wrap up each salmon fillet) on your work surface.
• Put the leeks in a pan with 6 tbsp water, cover and bring to the boil. Cook for 5 mins until the water has been absorbed and the leeks are almost tender. Stir in the mascarpone, 1 tbsp dill and some seasoning.
• Spoon half the creamy leeks into the middle of one sheet of parchment and place a salmon fillet on top, then repeat to make a second parcel. Sprinkle over the lemon zest with a squeeze of juice, then scatter over the capers and the remaining 1 tsp dill.
• Bring the parchment up over the fish and join the two edges together by folding them over several times down the middle. Do the same with the ends and place the parcels, spaced apart, on a baking sheet.
• Bake for 12-15 mins, depending on how well done you like your fish, then carefully tear open the parcel. Serve with lemon wedges for squeezing over, baby potatoes and wilted spinach, if you like.

Steps:

• Season the salmon fillets all over. Slice the leeks really thinly. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet.
• Top each fillet with leeks and peas, and 2 tbsp of crème fraîche. Sprinkle with tarragon and salt and pepper.
• Make up parcels with the paper and stand them on a microwave-proof plate or tray. Microwave on full power for 5 minutes. Put the contents of the parcels on two plates and top each serving with a spoonful of crème fraîche. Serve with new potatoes.

Steps:

• Heat oven to 180°C Put the leeks, ginger & garlic into a large saucepan with 3 tbsp water and a small knobs of butter. Cover, then cook for 5-10 mins until tender. Remove from the pan, allow to cool, then mix with the lemon, parsley & spinach. 

To assemble the parcels, spray a sheet of pastry with oil, then lay 2 more sheets on top, spraying oil between each layer. Do the same with remaining 3 sheets, then cut in half. Place 100g of salmon in the centre, season, then spoon over quarter of the leek mix, white sauce and grated cheese. Bring up 2 edges of pastry over the salmon to enclose. Brush the open ends with butter/oil, and fold up and over to seal. Put on a baking sheet and brush with butter.

Put onto a lightly greased baking sheet, then cook for 15-25 mins until browned and crisp.

Delicious served with Vegetables.

Steps:

• Combine zest, dill, salt, pepper. Using 1 tablespoon oil, brush fish with oil and top with lemon-dill mixture.
• Place salmon on pan and roast in 425 oven until cooked, about 15 minutes.
• In skillet, saute leeks in remaining 1 tablespoon oil. Season with salt and pepper.
• Transfer salmon to platter and top with leeks.

Steps:

• Cut white and pale-green parts of leeks crosswise into 1/2-inch-thick slices. In a bowl of cold water wash leeks well and lift from water into a colander to drain. Pat leeks dry. In a large skillet cook leeks in butter over moderate heat, stirring, until tender, about 12 minutes, and cool. Cut salmon into roughly 3/4-inch pieces and in a bowl toss with leeks, dill, zest, salt, and pepper until combined well.
• In a small bowl whisk together egg and water to make an egg wash. On a lightly floured surface with a lightly floured rolling pin roll 1 puff pastry sheet into a 10-inch square and the other into a 12-inch square. Transfer 10-inch pastry square to a floured large baking sheet and mound salmon filling in center, forming a round 8 inches in diameter. Brush edges of pastry evenly with some egg wash. Carefully drape remaining pastry square over salmon and gently press edges together to seal. With a sharp knife trim edges of pastry to form a 10-inch round. Crimp edges and cut 4 steam vents on top of crust. Brush crust evenly with some remaining egg wash. Chill pie, loosely covered, at least 1 hour and up to 3.
• Preheat oven to 400°F.
• Bake pie in middle of oven until pastry is golden brown, about 30 minutes.
• Serve pie warm or at room temperature with sauce.

Steps:

• KIDS: The writing in bold is for you. ADULTS: The rest is for you. Make the sauce and marinade. In a small bowl, whisk together the soy, honey, garlic and mirin and set aside.
• Cut out some squares of foil. Using scissors, cut out 4 squares of foil, each about 30cm square. Brush each piece of foil with a little oil and bring the edges of the foil up a little.
• Fill your parcels. Place a couple of broccoli stems on each one, then sit a salmon fillet on top and scatter over the ginger.
• Spoon over the sauce. Spoon the sauce over each salmon fillet and drizzle with a little sesame oil, if you like.
• Close the parcels. Fold over the edges of the foil together to seal and place the parcels on a baking sheet. Can be prepared up to 1 day ahead.
• Cook the parcels. Heat oven to 200C/180C fan/gas 6. Get your child to place the parcels in the oven for 15-20 mins, but ensure an adult removes them, then leave to stand for a few mins. Serve each parcel on a plate and let each person open it themselves. Serve with spring onions and sesame seeds for scattering over, and some rice on the side.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
• Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
• Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.