RECIPES

Salmon served with sautéed leeks and a dill crumb

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Salmon served with sautéed leeks and a dill crumb

Hollandaise made with browned butter, shrimp and capers makes a delicious sauce to serve with this easy salmon supper.

Ingredients

For the leeks

For the dill crumb

  • 40g/1½oz white sourdough bread, crusts removed
  • 1 tbsp olive oil
  • ½ medium brown onion (about 75g/2½oz), finely chopped
  • 2 tbsp finely chopped fresh dill
  • 1 small unwaxed lemon, finely grated zest only

For the salmon

  • 100g/3½oz baby leaf spinach
  • 1 small unwaxed lemon, finely grated zest only
  • 1 tbsp olive oil
  • 2 salmon fillets (each around 140g/5oz)
  • sea salt flakes and freshly ground black pepper

For the brown butter shrimp hollandaise