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Salmon on slow-roasted leeks, witlof and asparagus
Salmon on slow-roasted leeks, witlof and asparagus
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Celebrate nature's bounty with this fresh and flavorful dish.
Ingredients:
  • 1 orange
  • 18.20 gm olive oil
  • 2 bunches baby leeks, washed, ends trimmed
  • 1 garlic clove, thinly sliced
  • 11.80 gm Dijon mustard
  • 60ml verjuice
  • 2 green witlof, ends trimmed, cut into wedges
  • 250ml chicken stock
  • 2 bunches asparagus, woody ends trimmed
  • 4 (about 200g each) salmon or ocean trout fillets
  • 500.00 ml watercress sprigs
Instructions:
  • Zest the orange using a zester or vegetable peeler. Make sure to remove any white pith from the rind. Then, cut the rind into thin strips. Juice the orange.
  • Preheat the oven to 150°C. Heat a portion of oil in a roasting pan over medium heat. Sauté the leek until lightly browned, then stir in garlic, mustard, verjuice, and 2 tablespoons of orange juice. Simmer briefly, then add witlof and stock. Bake in the preheated oven for 15 minutes until leek and witlof are tender. Finally, add asparagus, then let it sit, covered, for 5 minutes to heat through before serving.
  • Season the salmon with salt and pepper. Heat the remaining oil in a large frying pan over high heat and cook the salmon for 3-4 minutes on each side for a medium doneness or to your preferred level of doneness.
  • Sprinkle the zesty orange rind over the savory leek mixture. Divide the mixture among plates, scatter with vibrant watercress, then crown with succulent salmon. Serve promptly for a delightful dining experience.

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