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Chraime

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Chraime

20 minutes

Cod fillets with ginger-and-coconut curry

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Cod fillets with ginger-and-coconut curry

10–15 minutes

White fish with lemon salsa

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White fish with lemon salsa

40 minutes

Hake curry

Curry recipes

Hake curry

20 minutes

uLoyiso’s pickled fish

Easter recipes

uLoyiso’s pickled fish

1½ hours

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Braaied salmon escabeche

10 minutes

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Pickled fish sosaties

10 minutes

Hoisin hake with egg-fried rice

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Hoisin hake with egg-fried rice

30 minutes

Creamed-spinach baked hake

Fish recipes

Creamed-spinach baked hake

25 minutes

Bourride

Fish recipes

Bourride

1 hour

Haddock and broccoli bake

Broccoli recipes

Haddock and broccoli bake

40 minutes

Salmon with leeks

Aliums

Salmon with leeks

35 minutes

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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