Frozen baked sweet potatoes

Asian recipes

Frozen baked sweet potatoes

1 hour 30 minutes

Ultimate easy roast potatoes

Potato recipes

Ultimate easy roast potatoes

1 hour 15 minutes

3-cheese roast potatoes

Cheese recipes

3-cheese roast potatoes

45 minutes

Sweet potato pizzas

Cheese recipes

Sweet potato pizzas

40 minutes

Masala chips

Chip recipes

Masala chips

30 minutes

Aloo fry

Eid recipes

Aloo fry

25 minutes

uPamela’s remixed potato salad

Braai recipes

uPamela’s remixed potato salad

30 minutes

Potato galette

Potato recipes

Potato galette

50 minutes

Sausage potato hash with poached eggs

Breakfast recipes

Sausage potato hash with poached eggs

30 minutes

Corn-and-potato curry

Corn recipes

Corn-and-potato curry

20 minutes

Bashed potato salad

Potato recipes

Bashed potato salad

15 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