Tried this Salmon with buttered leeks recipe this week and it did not disappoint. Mary Berry’s combination of ingredients is masterful. Sweet leeks, flaky salmon, the crunch of radishes, citrussy yuzu and freshness of coriander. You can prep this up to 6 hours ahead.
Salmon with buttered leeks and yuzu dressingDifficulty: Easy
A quick everyday dish, but impressively tasty. The yuzu dressing gives it a wonderfully fresh citrus flavour.
4 small leeks, washed and thinly sliced
4 x 125g/4½oz salmon fillets, skin removed
For the yuzu dressing
2cm/¾” piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
1 small red chilli, seeds removed and very finely chopped
2 tbsp yuzu juice
4 tbsp light olive oil
salt and freshly ground black pepper
small bunch coriander, leaves only
Radishes, thinly sliced using a vegetable peeler
- Preheat the oven 200C/180C Fan/Gas 6.
- 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 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 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.
- The fish and leeks can be assembled up to 6 hours ahead ready to go in the oven. Simply pour the dressing over just before cooking.
A Mary Berry cookbook. Always a good investment. Available at Amazon
Hope you enjoy this recipe for salmon with buttered leeks. You’ll find more salmon recipes here