| Created by | Spinneys |
| Prep time | 16 minutes |
| Cook time | 70 minutes |
| Serves | 4 |
| Cuisine | Irish |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 957 |
| Fat | 72.3g |
| Saturates | 33.6g |
| Protein | 43.4g |
| Carbs | 35.4g |
| Sugars | 7.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFMix the sea salt flakes with the fennel seeds and sprinkle all over the salmon. Cover and chill for 1 hour, then rinse well under gently running cold water and pat dry with kitchen paper towels.
Preheat the oven to 200°C, gas mark 6.
Roughly chop the parsley and dill. Zest the lemon.
Place the chopped herbs, lemon zest, wholegrain mustard and fine sea salt in a blender and blitz to form a paste.
Lightly crush the crisps.
In a bowl, combine the herb paste, crisps and olive oil.
Place the salmon, skin down, in a large roasting tray. Press the crisp mixture on to the top of the salmon. Place in the oven on the lower rack to roast for approx. 40 minutes. In the last 5 minutes of roasting dot 3 tablespoons (approx. 40g) of butter over the top.
Rinse then halve the leeks lengthways. Heat 200g of butter in a large pot and fry until foamy. Add the leeks, cut side down and cook for 5 minutes or until golden. Cover the surface with a disc of baking paper (otherwise known as a cartouche). Poach the leeks for approx. 20-25 minutes, or until tender.
Serve the salmon with the poached leeks and a salad, if desired.
