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Highland fling salmon fillets
This colourful dish incorporates a wonderful range of delicate flavours, and looks great too!
What you need
- 50 g butter
- 3 tsp freshly squeezed lemon juice
- 175 g Scottish salmon fillets
- 50 g baby carrots, scrubbed and trimmed
- 50 g fine green beans, cut into 2 1/2 cm lengths
- 50 g mange-tout, trimmed
- 50 g asparagus spears
- 50 g broccoli florets
- 2 courgettes trimmed and sliced
- 25 g butter
- 50 g button mushrooms, wiped and halved
- 20 g shallots, peeled and finely chopped
- 150 ml dry white wine
- 150 ml double cream
- 2 tsp freshly squeezed lemon juice
- 2 tsp cornflour
- seasoning
- 50 g cooked peeled prawns
- 6 tsp chopped fresh chervil
- To garnish
- 4 sprigs fresh chervil
Method
Melt butter in a pan with the lemon juice.
Preheat a medium grill. Place the salmon on a piece of lightly greased foil, brush over the melted butter. Grill for 6-8 min, basting occasionally, until fish flakes easily.
Meanwhile, place the prepared carrots, beans, mange-tout, asparagus, broccoli and courgettes in a metal colander or steamer over a pan of simmering water. Cover, bring to boil then simmer for 4-5 min or until tender. Keep warm.
Melt remaining butter in a pan. Add mushrooms and saute for 1-2 min or until tender. Remove from pan and keep warm. Add shallots to pan and saute for 1-2 min until softened. Add wine to pan, simmer until reduced by half. Remove from heat and add the cream to the pan.
Mix the lemon juice with the cornflour to form a smooth paste. Then stir into the pan. Season. Add prawns and chervil. Simmer for 1 min, or until just warmed through and thickened slightly.
Carefully transfer the salmon fillets to a large warmed serving platter with the steamed vegetables and mushrooms. Pour over the wine sauce and serve.
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Preparation 15 minutes Cook 7 minutes Total 22 minutes -
Energy 325 kcal/serving Fat 6.35 g/serving Carbohydrates 47.65 g/serving Glycaemic Index 17 Glycaemic Load 2.05 
Serving suggestion
New potatoes.
Cook's tip
Add 15ml Drambuie to the sauce, along with the wine, for a truly Scottish flavour.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1362 | 404 | 10475 | 8350 |
| Energy (kcal) | 325 | 96.7 | 2500 | 2000 |
| Protein (g) | 16.4 | 4.89 | ||
| Carbohydrate (g) | 12.9 | 3.83 | 345 | 275 |
| Fat (g) | 21.4 | 6.35 | 95 | 70 |
| Fat (saturated) (g) | 10.7 | 3.18 | ||
| Fibre (g) | 3.61 | 1.07 | ||
| Sodium (mg) | 221 | 65.8 | ||
| Salt (equivalent) (g) | 0.55 | 0.16 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 414 | 123 | 800 |
| Vitamin B-12 (µg) | 1.61 | 0.48 | 1 |
| Vitamin B-6 (mg) | 0.56 | 0.17 | 2 |
| Vitamin C (mg) | 40.4 | 12.0 | 60 |
| Vitamin D (µg) | 55.4 | 16.5 | 266 |
| Vitamin E (mg) | 1.15 | 0.34 | 10 |
| Zinc (mg) | 0.94 | 0.28 | 15 |
| Calcium (mg) | 65.6 | 19.5 | 800 |
| Folate (mcg) | 83.7 | 24.9 | 200 |
| Iron (mg) | 2.01 | 0.60 | 14 |
| Magnesium (mg) | 63.2 | 18.8 | 300 |
| Niacin (mg) | 5.66 | 1.68 | 18 |
| Pantothenic acid (mg) | 1.30 | 0.39 | 6 |
| Riboflavin (mg) | 0.22 | 0.07 | 1.6 |
| Phosphorous (mg) | 244 | 72.7 | 800 |
| Thiamin (mg) | 0.33 | 0.10 | 1.4 |
This recipe is:
Demi-veg
Egg free
Gluten free
Peanut free
Wheat free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, fresh chervil or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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