A delicious seafood dish with a wonderfully smooth and tasty white wine sauce.
Baked Salmon with Prawns, Tomato and White Wine Cream Sauce
1 pack Frozen Skinless Wild Pacific Salmon Portions, defrosted
150ml Chenin Blanc
Arrabiata Pasta Sauce, 2 dsp
180g Frozen Jumbo King Prawns, defrosted
Double Cream, 3 dsp
Juice of half a Lemon
Dried Parsley, half tsp
Set the oven to 180°C/350°F/Gas Mark 4.
Put the salmon portions in a small ovenproof dish, pour over the white wine and dot each portion with a little butter.
Bake in the oven for 20 minutes.
Meanwhile, in a small saucepan, add the tomato sauce, prawns, cream, lemon juice and parsley.
Heat through gently.
When the fish is cooked, drain the liquid and add to the prawn sauce, and warm through.
Serve the fish topped with some of the prawns and surrounded by the sauce.