Salmon, leek and potato traybake
Salmon with creamy leeks and roasted potatoes
I love it when you can make a whole meal in a single pan. Well, strictly this requires two as you need to fry the leeks, plus a pot to boil the potatoes, but still, it feels like a very easy meal to make. This is a creamier slightly more indulgent take on one of my other favourite salmon and potato traybakes that I’ve written up. Try both and let me know which you prefer!
This is an adaptation of a BBC GoodFood recipe found here.
Serves 2
Time 1 hour
Ingredients
300g baby potatoes or otherwise another type of potato that is good for roasting, I often use Charlotte potatoes
1 leek, sliced in half lengthways then sliced in to approx. 2cm half rounds and washed thoroughly
2 garlic cloves, peeled and crushed
75ml double cream
1 tbsp capers
1 small handful of parsley chopped
2 salmon fillets
Olive oil
Method
Boil a pot of salted water.
Peel and chop the potatoes in to halves or quarters, essentially large bitesize pieces and boil for about 10 minutes.
Pre-heat the oven to 200c/180c fan/gas 6.
Drain the potatoes in a colander and leave to steam dry for a few minutes then add to a roasting tin and toss in about 1 tablespoon of olive oil and salt and pepper.
Roast in the oven for about 30 minutes, tossing halfway through.
Whilst the potatoes are roasting, prepare the leeks, wash and slice as directed above then fry on a medium to low heat in a frying pan with about 1 tablespoon of olive oil for a few minutes.
Add the crushed garlic and fry with the leeks for another few minutes, the leeks should be soft by now.
The addition of salty sharp capers against the creamy leeks is a lovely combination.
Add about 75 ml of hot water to the leeks along with the double cream, capers and parsley and stir well.
Check on the potatoes, if they have some golden colour on them, then they are ready. Turn the grill to high (actually if you are feeling impatient, this can help to just colour the potatoes a bit as well, by now they will be cooked but actually getting golden brown roasties can take such a long time and sometimes my patience wears too thin to wait!).
Remove the potatoes from the oven and pour the leeks in to the roasting tin.
Sit the salmon fillets on top and place under the hot grill for 8 minutes by which time the salmon should be cooked, There is no need to turn the fish during cooking.
Dish up and serve with a few extra capers and parsley scattered on top.
