Edinburgh Diving Club's Gemma McArthur has taken a quick break from training to catch this week's #FuelMyFriday recipe - some delicious salmon and leek parcels.
McArthur won Mixed 10m Synchro gold at last year's FINA Grand Prix in Rostock, alongside Edinburgh teammate Lucas Thomson. She, like Thomson and European medallist James Heatly, trains under the guidance of Jen Leeming and is continuing her preparations for the scheduled return of elite diving competition.
Gemma has turned to a healthy, omega 3-rich meal for the latest Fuel My Friday entry, so we'll hand over to her...
One of my favourite recipes to cook up is these salmon and leek parcels. They are super quick and easy to prepare - and they're really nutritious too.
Ingredients
- 2 skinless salmon fillets
- 2 leeks, thinly sliced
- 75g mascarpone
- 1/2 lemon (for zest and juice)
- Dill, small handful, chopped
- 2 tsp capers
Method
- Place the thinly sliced leeks into a pan with 100ml of water and bring to the boil. Cook for five minutes until the leeks are tender and the water has been absorbed.
- Stir in the mascarpone, most of the chopped dill and salt and pepper to taste.
- While the leeks are cooking, place two sheets of baking paper on to a baking tray. Once the leeks are ready, spoon half of the mixture into the middle of each sheet of baking paper and place a salmon fillet on top. Drizzle over the lemon zest and a squeeze of lemon juice, before sprinkling over the capers and the remaining dill.
- Fold the edges of each baking sheet over the fish and bring them together. Repeat on each side to form the parcels.
- Place into a pre-heated oven at 200 degrees celsius. Bake for 12 to 15 minutes until cooked through.
- Remove, carefully tear open the parcels and serve with a side of new potatoes.
Check out our athletes' diverse range of recipe options across on the Fuel My Friday page HERE