LEMON AND BASIL SALMON WITH GOAT'S CHEESE SAUCE
I am under instructions that I should eat fresh salmon twice a week and this recipe from Australian BH&G Diabetic Living really fits the bill,
Provided by ImPat
Categories Weeknight
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 180C (fan forced).
- Divide asparagus into 2 bunches and put in a shallow oven proof dish and place a salmon fillet on top of each bunch.
- Goat's Cheese Sauce - heat the oil in a medium non stick frying pan on medium and add leek and garlic and stir,.
- Reduce heat to medium low and cook stirring often for 7 to 8 minutes or until leek softens.
- Add flour to pan and increase heat of medium and cook stirring for 1 minutes and remove pan from heat.
- Stir in the milk and return pan to heat and cook stirring until sauce come to a simmer and thickens.
- Remove pan from heat and stir in goat's cheese and lemon juice and season with pepper to taste.
- Spread breadcrumbs over a baking tray and bake for 4 to 5 minutes or until light golden and then transfer to a bowl and set aside to cool slightly and then stir in basil and lemon zest.
- Spoon sauce of salmon and prinkle breadcrumb mixture over and bake for 12 to 15 minutes or until salmon is cooked to your liking and the breadcrumbs are light golden.
- Place asparagus and salmon on plates and accompany with the potatoes, carrots and lemon wedges.
Nutrition Facts : Calories 483.6, Fat 12.3, SaturatedFat 3.9, Cholesterol 78.5, Sodium 342.6, Carbohydrate 49.8, Fiber 9.3, Sugar 6.9, Protein 46.3
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