Home
Recipes
Easy

Key lime pie

Pie recipes

Key lime pie

10 minutes

Jollof dry spice mix

Jollof dry spice mix

Caesar salad

Pork recipes

Caesar salad

10 minutes

Smashed tomato-and-red pepper smoor

Cheese recipes

Smashed tomato-and-red pepper smoor

40 minutes

Blueberry cordial

Berry recipes

Blueberry cordial

30 minutes

Fried chicken with coleslaw milk

Berry recipes

Fried chicken with coleslaw milk

15 minutes

Smashed cabbage with smoked eggs

Cabbage recipes

Smashed cabbage with smoked eggs

20 minutes

Three-cheese quiche

Afternoon tea

Three-cheese quiche

1 hour 15 minutes

Broccoli, cheese and potato croquettes

Broccoli recipes

Broccoli, cheese and potato croquettes

10 minutes

Chewy cookie pie

Berry recipes

Chewy cookie pie

30 minutes

Crunchy no-raisin coleslaw

Coleslaw recipes

Crunchy no-raisin coleslaw

Salmon with leeks

Aliums

Salmon with leeks

35 minutes

Load more

Salmon with leeks

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 35 minutes

Ingredients

3 T honey
150 g butter, melted
2 T olive oil
10 g dill, finely chopped
4 cloves garlic, finely chopped
1 lemon, zested and juiced
1 x 1.2 kg Woolworths Norwegian salmon side (from the fish counter)
sea salt and freshly ground black pepper, to taste
300 g leeks, cut into small chunks
2 x 700x bags baby potatoes
300 g Woolworths Italian leaves
4 grapefruit, peeled and segmented

For the dressing, mix:

1 T wholegrain mustard
2 T red wine vinegar
2 t honey
¼ cup olive oil
1 t salt

For the horseradish yoghurt, mix:

70 g horseradish sauce
250 g plain yoghurt
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. Combine the honey, butter, olive oil, dill, garlic, lemon juice and zest and pour over the salmon in a deep ovenproof dish. Add the leeks and roast for 30–35 minutes, basting every 5 minutes.

2. Cook the baby potatoes in boiling salted water until tender. Toss with the dressing while hot.

3. Arrange the grapefruit on a platter with the leaves. Top with the salmon, horseradish cream and baby potatoes.

Find more seafood recipes here.

Photographs: Andrea Van Der Spuy
Food assistant: Kate Ferreira