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Salmon with buttered leeks & roasted tomatoes
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150g Waitrose Duchy Organic British Baby Potatoes, halved if large
350g Waitrose Duchy Organic Leeks, trimmed
2 tbsp olive oil
280g pack Waitrose Duchy Organic 2 Scottish Salmon Fillets
200g pack Waitrose Duchy Organic Cherry Vine Tomatoes
20g Waitrose Duchy Organic English Butter
½ tsp sea salt flakes
3 tbsp dry white wine or dry sherry
3 tbsp soured cream
1 tsp wholegrain mustard
1. Preheat the oven to 220ºC, gas mark 7. Steam or boil the potatoes according to pack instructions. Slice the leeks thinly, wash well, then drain.
2. Put the olive oil into a shallow ovenproof dish. Add the salmon to the dish, turn to coat in the oil and place skin-side down. Put the cherry tomatoes, still on their vines, in the dish next to the fish. Season everything well and roast for 20 minutes, until the salmon is cooked through and opaque.
3. Meanwhile, melt the butter in a large saucepan and add the leeks, the sea salt flakes and the white wine or sherry. Stir well, cover and cook over a medium heat for 15 minutes, stirring occasionally, until soft, but not coloured.
4. Reduce the heat to low. Stir in the soured cream and mustard. Add a squeeze of lemon and season if needed. Divide the leek mixture between two warmed plates, top with the salmon and serve, with the tomatoes and potatoes on the side.
Typical values per serving:
This recipe was first published in April 2021.
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