Salmon with leeks

Salmon with leeks

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  • 6
  • Easy
  • 25 minutes
  • 35 minutes
  • De Wetshof Limestone Hill Chardonnay 2020

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

Cooking Instructions

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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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