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Autumn/Winter, Bake, Can Be Made in Advance, Casserole, Cooking for the Troops, Easy Date Night, Family Classics, Fish, Seafood & Shellfish, Hands-Off, Light Lunch, One-pot Recipes, Quick & Easy, Recipe, Simple Supper, Speedy Dinner Parties, Spring/Summer

Cook: 30 mins

Difficulty: Easy

Salmon with Leeks and Lemon dressing

I adore this recipe adapted from Mary Berry. Speedy, healthy, tasty. What's not to love? Yuzu (a Japanese superfood, apparently) is a magic ingredient: readily available from main supermarkets and online. It is worth having up your sleeve (and in the larder, too!).

Ingredients

Method

Ingredients

  • SERVES 4
  • 25g/1oz butter or 1 tbsp olive oil, or 25g coconut oil (depending on taste and allergies)
  • 4 small Leeks, washed and thinly sliced
  • 4 Salmon fillets
  • Thumb sized piece of fresh Root Ginger, peeled and grated
  • 2 Garlic cloves, crushed
  • 1-2 (to taste) small red chilli, seeds removed and very finely chopped
  • 2 tablespoon Yuzu juice
  • 4 tablespoon Olive Oil
  • Salt & Pepper, to taste

Method

one. Preheat the oven 180ºc.

two. Heat the butter/ olive oil or coconut oil, in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 10-15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin.

three. Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Sit the salmon fillets on top of the leeks, season with salt and pepper and spoon the dressing over so the ginger and chilli is on top. Bake for 10–15 minutes, or until the fish is just cooked. I prefer mine pink in the inside.

Serving Suggestion. A green salad with lemon vinaigrette or steamed asparagus (perhaps with lemon rind shavings) and white or brown rice.

Possible Amendment.