Freefrom Baked Salmon with Avocado Sauce
Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free
- ½ head of fennel, sliced very thinly
- 6 spring onions (scallions), chopped small
- 2 lemons
- sea salt and freshly ground black pepper
- olive oil
- a salmon tail weighing just over 1 kilo / 2lb 3½ oz
- 3 leeks, finely sliced
- 6 heads of pak choi, chopped roughly
- 2 small avocados
- 200ml / 7fl oz coconut milk
- fresh dill to decorate
- Heat the oven to 180C, 350F, Gas mark 4.
- Mix the fennel, spring onions (scallions), zest from 1 lemon, salt and pepper in a bowl.
- Oil an oven tray large enough to hold the fish and lay the fish in it.
- Stuff the fish with the fennel mixture.
- Cover the dish very tightly with aluminium foil and bake for 10 minutes per 450g / 1lb plus 10 minutes.
- Meanwhile put 3 tablespoons olive oil in a wide pan and add the leek.
- Sweat, covered, for 10-15 minutes or until the leeks are quite soft.
- Add the pak choi and a little seasoning, re-cover the pan and continue to cook gently for a further 10 minutes or until the pak choi is cooked but not mushy.
- When you are nearly ready to serve the fish, peel the avocados and purée in a food processor with the coconut milk the juice of the 2 lemons.
- Season to taste.
- Remove the fish carefully from the pan, skin and lay on a serving dish.
- Pile the pak choi and leeks around the fish and spoon some of the avocado sauce over the fish.
- Decorate with the fresh dill and serve.
Serves 6 - per portion
455cals - 35g protein
32g total fat - 10g sat / 13g mono / 6g poly
5g carbohydrate of which 2.5g sugar
5g fibre - 166mg sodium / 0.4g salt
Good Source of: Vitamin B6, B12,folic acid, iron & magnesium
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