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How to make Salmon on slow roasted leeks, witlof and asparagus

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 orange
  • 1 tablespoon olive oil
  • 2 bunches baby leeks, washed, ends trimmed
  • 1 garlic clove, thinly sliced
  • 2 teaspoons Dijon mustard
  • 1/4 cup (60ml) verjuice
  • 2 green witlof, ends trimmed, cut into wedges
  • 1 cup (250ml) Massel chicken style liquid stock
  • 2 bunches asparagus, woody ends trimmed
  • 4 (about 200g each) salmon or ocean trout fillets
  • 2 cups watercress sprigs

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.