Tuesday, 20 November 2012

Salmon with leeks and parsnip mash.


As a little experiment I am seeing if I can use Aldi as my main source for shopping this week. My food bills have been rather high recently, and as Aldi seem to be branching out in their range of good fresh food I thought I would plan meals that used their ingredients. My food bill came to about £53 yesterday and I think that included ingredients that could last the whole week (I may have to add to it by Friday, only because I may have friends coming for tea). My friend Debbie has been asking me for another weekly meal plan so this could be the start of it. 
I thought I would try this meal from the Good Food website, the parsnip mash seemed a change from the usual. Though as I am not a huge fan of parsnips, it was not my favourite meal. I just wasn't sure about the sweetness of it. I would have preferred simple creamy mashed potato and leeks. Although if you love parsnips it would be a winner.

Ingredients
Serves 4
4 x 130g salmon fillets
juice and finely grated zest 1 lemon
2 tbsp thyme leaves (I didn't have these)
1kg parsnips , chopped
4 tbsp fromage frais (I used creme fraiche)
1 tbsp olive oil
2 leeks, thinly sliced

Method
Heat oven to 200C. Place the salmon pieces into a roasting tin, squeeze over the lemon juice and scatter with ½ the zest. Season and sprinkle over ½ the thyme. Roast for 15 mins until salmon is cooked through.
Meanwhile, bring a lightly salted pan of water to the boil and cook the parsnips for 15 mins, until tender. Drain well, then mash with the remaining lemon zest and the fromage frais. Keep warm.
Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6-8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash and serve with the salmon, scattered with the remaining thyme leaves.

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