Ragu Stuffed Potatoes

 

Baked Salmon with Prosecco and White Chocolate Jus Recipe 

This classic banana bread recipe comes from my mom -- the walnuts add a nice texture and flavor to the banana bread. By Matthew Goods Prep Time: 0 Cook time: 40 min Yield: 1 Tags: Low Fat Ingredients: - 2 salmon fillets - ⅔ tbsp freshly squeezed lemon juice Jus: - 2 shallots (peeled and finely chopped) - ⅗ cup Prosecco - Sea salt and ground black or white pepper (to season) - ⅘ cup freshly squeezed lemon juice - 2⅓ tbsp fresh single cream - 5 dill sprigs (finely chopped) - 1¾ tbsp unsalted butter (cold) - 1 tbsp good-quality white chocolate (chopped) - Seasonal vegetables (if desired, to serve) Method: Preheat the main oven to 350 degrees F. Lay the salmon fillets on a piece of foil, large enough to cover easily. Cover the salmon with fresh lemon juice Fold the foil edges together to cover the salmon fillets and seal, allowing a little space for steam to surround and cook the fish. Transfer the foil parcels to a roasting pan and cook on the middle shelf of the oven for 15- 20 minutes. Timings will depend on the weight and thickness of the salmon fillets. Remove the fish from the oven, and with the foil parcel sealed, set aside to rest for 5 minutes. Next, prepare the jus. In a pan, combine the shallots with the Prosecco. Bring to a boil and then simmer for around 4-6 minutes. Season the jus with salt and pepper and stir in the lemon juice, cream, and dill until combined thoroughly. Then, add the cold butter, allowing it to melt into the jus. Finally, a little at a time, add the chopped white chocolate to taste. Stir until melted, tasting as you go, as you don't want the sweetness to overpower the delicate flavor of the dill. Drizzle the jus over the baked salmon and serve with your favorite seasonal veggies.