Salmon on slow-roasted leeks, witlof and asparagus

Recipes / Fish

Some of natures best gifts are in abundance right now so enjoy them in this fresh dish.

Recipe «Salmon on slow-roasted leeks, witlof and asparagus» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 orange, 1 tbsp olive oil, 2 bunches baby leeks, washed, ends trimmed, 1 garlic clove, thinly sliced, 2 tsp Dijon mustard , 1/4 cup verjuice, 2 green witlof, ends trimmed, cut into wedges, 1 cup Massel chicken style liquid stock , 2 bunches asparagus, woody ends trimmed, 4 salmon or ocean trout fillets, 2 cups watercress sprigs.

Ingredients:

  • 1 orange 
  • 1 tbsp olive oil 
  • 2 bunches baby leeks, washed, ends trimmed 
  • 1 garlic clove, thinly sliced 
  • 2 tsp Dijon mustard 
  • 1/4 cup verjuice 
  • 2 green witlof, ends trimmed, cut into wedges 
  • 1 cup Massel chicken style liquid stock 
  • 2 bunches asparagus, woody ends trimmed 
  • 4 salmon or ocean trout fillets 
  • 2 cups watercress sprigs 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.