Salmon fillets cooked on a bed of new potatoes and leeks in a simple creamy sauce makes for a quick and delicious midweek supper. Capers add a delightful tang, but chopped gherkins work just as well for a flavorful twist.
Serves 4
600g new potatoes, thickly sliced
1 tsp salt
25g butter
1 large leek or 2 small leeks, washed and sliced
1 garlic clove, crushed
150ml double cream
2 tbsp capers
Salt and freshly ground black pepper, as required
100g Cheddar, grated (optional)
4 salmon fillets
Preparation Time: 10 minutes. Cooking Time: 35 minutes.
1. Place the potatoes and salt in a heavy-based saucepan and cover two-thirds with boiling water.
2. Bring to the boil on the boiling plate, hotplate on boiling setting or induction hob. Cook for 10-15 minutes until soft.
3. Meanwhile melt the butter in a heavy-based frying pan on the boiling plate, hotplate on boiling setting or induction hob.
4. Add the leeks and sauté gently for about 5 minutes until soft.
5. Add the garlic and cook for a further minute.
6. Stir in the cream and capers and season well.
7. Drain the potatoes and crush gently. Add the leek mixture and stir to combine. Pour all ingredients into an ovenproof dish.
8. Sprinkle with cheese, if desired, then place the salmon fillets on top of the vegetable mixture, skin side down. Season as desired.
9. Place in the oven. CAST OVEN: on the 3rd shelf in the roasting oven or oven on R8. FAN OVEN: preheated to R7/200oC/400oF. PREHEATED GRILL: on shelf 3. Cook for approximately 10-15 minutes until the salmon has cooked through and the potatoes are crispy.
10. Serve immediately with steamed greens.
