Cel­e­brate St David’s Day with our spring­time recipes

Leeks have starred on the back of a £1 coin, so de­serve to be treated with rev­er­ence. When bet­ter to cook with them than on St David’s Day on 1 March?

Easy Cook - - CONTENTS -

Salmon with leek & parsnip mash

Serves 4 Prep 10 mins Cook 25 mins 4 x 130g salmon fil­lets

1 lemon, zested and juiced

2 tbsp thyme leaves

1kg parsnips, chopped

4 tbsp fro­mage frais

1 tbsp olive oil

2 leeks, thinly sliced

1 Heat oven to 200C/180C fan/gas 6. Put the salmon fil­lets in a roast­ing tin, pour over the lemon juice and scat­ter over half the zest and half the thyme. Sea­son, then roast for 15 mins un­til the salmon is cooked through.

2 Mean­while, boil a lightly salted pan of wa­ter and cook the parsnips for 15 mins un­til ten­der. Drain, then mash with the rest of the lemon zest and the fro­mage frais. Keep warm.

3 Heat the oil in a non-stick fry­ing pan. Cook the leeks over a medium heat for 6- 8 mins, adding a splash of wa­ter and cov­er­ing with a lid af­ter 5 mins, un­til soft. Stir the leeks into the mash, then serve with the salmon, scat­tered with the re­main­ing thyme leaves. PER SERV­ING 452 kcals, fat 21g, sat­u­rates 4g, carbs 34g, sug­ars 16g, fi­bre 13g, pro­tein 33g, salt 0.2g

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