Some of natures best gifts are in abundance right now so enjoy them in this fresh dish.
- Use a zester to remove rind from orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the orange.
- Preheat oven to 150°C. Heat half the oil in a roasting pan over medium heat. Add the leek and cook, turning, for 2 minutes or until lightly brown. Add the garlic, mustard, verjuice and 2 tablespoons of the orange juice and bring to a simmer. Remove from heat. Add witlof and stock. Bake in preheated oven, turning occasionally, for 15 minutes or until leek and witlof are tender. Add asparagus; remove from oven. Set aside, loosely covered, for 5 minutes, for asparagus to heat through.
- Meanwhile, season the salmon with salt and pepper. Heat remaining oil in a large frying pan over high heat. Add the salmon and cook for 3-4 minutes each side for medium or until cooked to your liking.
- Sprinkle the orange rind over the leek mixture. Spoon the leek mixture among serving plates. Sprinkle with watercress and top with the salmon. Serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set