Salmon with leeks
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- Hannah Lewry
- 6
- Easy
- 25 minutes
- 35 minutes
- De Wetshof Limestone Hill Chardonnay 2020
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
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
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