Salmon stuffed with spinach with dill sauce by Aldo Zilli
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You can find out more about the higher welfare standards of salmon on RSPCA Assured farms.
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This is an easy recipe that looks fantastic on the plate, so if you want to impress your friends, give this a try.
- 4 x 185g (approx) RSPCA Assured salmon fillets
- 200g fresh spinach, sautéed and finely chopped
- 1 garlic clove, finely chopped
- 500ml full fat RSPCA Assured milk
- 1 tsp Fairtrade soy sauce
- 25g fresh dill, chopped
- Lightly steamed mangetout, to serve
Alternative fish:
- Trout, halibut, turbot
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- Preheat the oven to 180°C /fan 160°C/ Gas 4.
- Using a sharp knife, cut a small pocket in the middle of each salmon fillet. In a bowl, mix the spinach & garlic, & stuff into each fillet.
- Place a large piece of aluminum foil in a roasting pan so the edges come up the sides of the pan. Place all the fillets in the centre of the foil, leaving 1cm between each one.
- In a jug, stir together milk, soy sauce & dill. Pour over salmon fillets. Fold over edges of the foil to enclose the fish & pinch together at top to form a parcel. Cook in the oven for 10-12 minutes. Be careful not to overcook the salmon; it should be pink on the inside.
- Serve the salmon hot, on a bed of mangetout if desired, with a little of the sauce on top.
Recipe: The Freedom Food Celebrity Recipe Collection