Salmon served with sautéed leeks and a dill crumb recipe
 Hollandaise made with browned butter, shrimp and capers makes a delicious sauce to serve with this easy salmon supper. 25g/1oz unsalted butter250g/9oz slender leeks, cut into 5cm/2in lengths5 tbsp dry white wine 25g/1oz unsalted butter 250g/9oz slender leeks, cut into 5cm/2in lengths 5 tbsp dry white wine 40g/1½oz white sourdough bread, crusts removed1 tbsp olive oil½ medium brown onion (about 75g/2½oz), finely chopped2 tbsp finely chopped fresh dill1 small unwaxed lemon, finely grated zest only 40g/1½oz white sourdough bread, crusts removed 1 tbsp olive oil ½ medium brown onion (about 75g/2½oz), finely chopped 2 tbsp finely chopped fresh dill 1 small unwaxed lemon, finely grated zest only 100g/3½oz baby leaf spinach1 small unwaxed lemon, finely grated zest only1 tbsp olive oil2 salmon fillets (each around 140g/5oz)sea salt flakes and freshly ground black pepper 100g/3½oz baby leaf spinach 1 small unwaxed lemon, finely grated zest only 1 tbsp olive oil 2 salmon fillets (each around 140g/5oz) sea salt flakes and freshly ground black pepper 1 large free-range egg yolk2 tsp white wine vinegar100g/3½oz butter25g/1oz baby capers, drained50g/1¾oz cooked and peeled brown shrimps 1 large free-range egg yolk 2 tsp white wine vinegar 100g/3½oz butter 25g/1oz baby capers, drained 50g/1¾oz cooked and peeled brown shrimps Method For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve.Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed.For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm.Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve.Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste.Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve. For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. For the leeks, heat the butter in a medium non-stick frying pan. Add the leeks and cook for 4-5 minutes, turning regularly until deep golden-brown. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve. Add the wine, season with salt and pepper, and bring to a simmer. Cover the pan with a lid or aluminium foil and simmer for 3–4 minutes or until the leeks are tender and the liquid has evaporated (add a little water if the wine evaporates before the leeks are softened). Season with salt and pepper and keep warm until ready to serve. Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed. Meanwhile, make the dill crumb. Blitz the bread in the food processor to give fine breadcrumbs. Heat the oil in a large non-stick frying pan and add the onion. Fry gently for about 3 minutes, or until the onion is softened, stirring regularly. Add the breadcrumbs and cook for 5 minutes more, or until the breadcrumbs have turned golden-brown. Add the dill and lemon zest and cook for a few seconds more, stirring. Add a little pinch of sea salt flakes and set aside until needed. For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm. For the salmon, put the spinach in a medium saucepan along with the finely grated zest of the lemon, 2 tablespoons cold water and a little salt and pepper. Heat, stirring all the time, until wilted. Place in a sieve and squeeze out the excess liquid. Return to the pan and keep warm. Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve. Heat the oil in a clean frying pan and fry the salmon for 1½–2 minutes on each side, depending on thickness, or until cooked to your liking. Leave to rest in the pan until ready to serve. Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste. Make the hollandaise sauce while the salmon is cooking. Put the egg yolk and vinegar in a small food processor and blend until pale. Melt the butter in a saucepan and when it becomes foamy and turns a pale golden colour, add the hot butter in a thin stream to the food processor, with the motor running. Once the hollandaise is thickened and glossy, transfer to a bowl and add the capers and shrimps. Season to taste. Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve. Divide the cooked leeks between two warmed plates and sprinkle over the dill crumbs. Put heaps of spinach beside the leeks and top with the salmon. Spoon over the shrimp hollandaise and serve.