Stuffed salmon with mustard-honey leeks

"If you’re looking for a fantastic fish showstopper this Christmas, our stuffed salmon with fennel, dill and tarragon makes a mouthwatering centrepiece."
Prep time:
25 min
Cook time:
50 min
Servings:
8 people

Health Score

High
Medium
Low
9.1 / 10
High score

Glycemic Index

Index
34
Low
Load
8
Low

Nutrition per serving:

Calories762.39 kcal38%
Fat47.24 g67%
Carbs24.11 g9%
Sugars12.10 g13%
Protein61.87 g124%
Sodium176.76 mg9%
Fiber4.22 g15%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
34
Low
Glycemic Load
8
Low

Ingredients

2 tbsp extra-virgin olive oil
2 whole sides salmon, skin on
1 fennel bulb, core removed and sliced, leaves trimmed and reserved
1 red onion, thinly sliced
15g dill
15g tarragon
1 tbsp fennel seeds
1-2 lemons, thinly sliced
3 tbsp white wine
6 leeks, outer green leaves discarded, sliced into rounds
2 tbsp wholegrain mustard
2 tbsp honey
1 tbsp white wine vinegar
3 shallots, finely diced
3 tbsp white wine vinegar
1 red grapefruit, peeled and roughly chopped
1 lemon, peeled and chopped
2 tbsp fresh tarragon leaves, chopped
4 tbsp extra-virgin olive oil
1 tsp coriander seeds, crushed

Directions

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