LEMON AND BASIL SALMON WITH GOAT'S CHEESE SAUCE

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Lemon and Basil Salmon With Goat's Cheese Sauce image

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

1 bunch asparagus (woody ends trimmed)
2 (150 g) salmon fillets (skinless and boneless)
20 g breadcrumbs (1/2 cup fresh made from Italian style bread)
1 tablespoon basil (fresh finely shredded)
1/2 teaspoon lemon zest (finely grated)
250 g baby potatoes (halved and steamed to serve)
1/2 bunch baby carrots (steamed to serve)
1/2 lemon (cut into wedges to serve)
1/2 teaspoon olive oil
1/2 leek (cut into short strips)
1 garlic clove (minced)
1 tablespoon plain flour (wholemeal)
160 ml skim milk (2/3 cup)
20 g goat's cheese
1 tablespoon lemon juice (freshly squeezed)
black pepper (freshly ground)

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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