Braaied veggies with curried onions

Aliums

Braaied veggies with curried onions

35 minutes

Slow-roasted onions

Aliums

Slow-roasted onions

1 hour 15 minutes

Three-bean salad with braaied leeks

Aliums

Three-bean salad with braaied leeks

35 minutes

Baked baby leeks

Aliums

Baked baby leeks

35 minutes

Brussels sprouts with crispy garlic

Aliums

Brussels sprouts with crispy garlic

25 minutes

Three-onion tart

Aliums

Three-onion tart

1 hour

Chateaubriand with fig stuffing

Aliums

Chateaubriand with fig stuffing

20 minutes

Seafood-and-spring onion risotto

Aliums

Seafood-and-spring onion risotto

25 minutes

French onion burger

Aliums

French onion burger

30 minutes

Garlicky broccoli broth

Aliums

Garlicky broccoli broth

40 minutes

Roasted red onion flowers

Aliums

Roasted red onion flowers

30 minutes

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