Baked Salmon With Spinach and Leeks |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Salmon is a good source of omega-3 fats. This dish goes well with Avocado dressing which is another good source of omega-3s. Ingredients:
2 leeks, washed, trimmed and sliced |
500 g fresh baby spinach leaves |
400 g organic salmon fillets |
1 tablespoon olive oil |
2 garlic cloves, peeled and finely chopped |
1 tablespoon fresh gingerroot, grated |
1/2 lemon, juice of, only |
1 tablespoon fresh coriander leaves, for garnish |
2 avocados, halved and stoned |
1 lemon, juice of, only |
1 garlic clove, peeled and chopped |
1 tablespoon white miso |
1 teaspoon umeboshi, paste |
1 tablespoon olive oil |
Directions:
1. Preheat the oven to 200°C.
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 top.
4. Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the lemon juice over the salmon.
5. Place in the oven and bake for 10 minutes. Remove and allow to sit for 5 minutes.
6. Garnish with fresh coriander leaves. Goes well with Avocado dressing drizzled over the top.
7. To make the dressing, scoop the flesh from the avocados into a small food processor bowl. Add all the other dressing ingredients and blend until smooth. If necessary add a little cold water to form a smooth paste.
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