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Mushroom and lemon salmon

Ingredients

  • 15g butter
  • 125g chestnut mushrooms, finely chopped
  • finely grated zest of 1 lemon
  • 2 tbsp fresh chives, snipped
  • 4 x 170g salmon fillets
  • 1 large courgette
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 400F/200C/Gas 6.
  2. Heat the butter in a frying pan and cook the mushrooms until softened, stir in the lemon zest and chives.
  3. Using a peeler, peel off strips from the courgettes and dip in to a pan of boiling water for 1 minute to soften. Drain and set aside.
  4. Make a horizontal slit in each salmon fillet to form a pocket. Using a small spoon divide the mushroom mixture between each salmon fillet, pushing it in well. Press down the slit side to enclose then wrap with the courgette strips.
  5. Lift onto a baking sheet, brush with olive oil and sprinkle with a little seasoning. Bake for 20 minutes until the fish is cooked through and flakes easily with a fork.

Goes well with...

Pouilly Fuissé Vieilles Vignes

Pouilly Fuissé Vieilles Vignes

"Fabulously smooth & creamy . Lemon & grapefruit aromas are balanced by biscuity flavours"

Perfect with..."Ideal with fish in creamy or wine sauces, light chicken or ham dishes"

Grape:
Chardonnay
Country:
France
Price:
Over £10
Region:
Burgundy
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4 Serves 4 people
25 Preparation time of 25 mins
20 Cooktime for 20 mins
368
Calories
18%
0.6g
Sugar
1%
25g
Fat
36%
5.6g
Saturate
28%
0.3g
Salt
5%
of your Guideline Daily Amount (GDA)

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