Salmon with Buttered Leeks & Yuzu Dressing
4 small leeks, washed and thinly sliced
4 x 180G salmon portions, skin removed
2cm piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
1 small red chilli, seeds removed and very finely chopped
2 T yuzu juice (use lime juice if you can’t get yuzu)
4 T light olive oil
Salt and freshly ground black pepper
Small bunch coriander, leaves only
Pink radishes, thinly sliced using a vegetable peeler
- Preheat the oven 200⁰C/180⁰C fan.
- Heat the butter 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 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin.
- Put the ginger, garlic, chilli, yuzu juice, oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon portions 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 12–15 minutes, or until the fish is just cooked.
- Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon.
Recipe adapted from BBC Food.