This recipe is owned and copywritten
by GILLIAN McKEITH Copyright 2005.
Serves 4
Ingredients:
2 leeks, washed, trimmed and sliced
500g fresh baby spinach leaves
four 100g organic salmon fillets
1 tbsp olive oil
2 garlic cloves, peeled and finely chopped
1 tbsp grated fresh root ginger
juice of half a lemon
1 handful of fresh coriander leaves, to garnish
Method:
1. Preheat the oven to 200C/gas mark 6
2. Gently boil or steam the leeks for 5 minutes
to soften.
3. Place the spinach leaves in a medium-sized
baking tin and top with the leeks. Place the
salmon on the top.
4. Mix together the oil, garlic and ginger
and liberally brush over the salmon using
a pastry brush. Pour over the lemon juice.
5. Place in the oven and bake for 10 minutes.
Remove and allow to rest for 5 minutes. Garnish
with fresh coriander leaves and serve with
optional dressing.
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