Creamy salmon leek and potato bake featured image

Creamy salmon leek and potato bake

Ready In 50 mins

Serves 4

Creamy salmon leek and potato bake featured image

Ingredients

  • 250g baby potatoes, thickly sliced
  • 3 tbsp Mint Infused Olive Oil
  • 1 leek, halved,washed and sliced
  • 1 garlic clove, crushed
  • 70ml double cream
  • 1 tbsp capers plus extra to serve
  • 1 tbsp chives, plus extra to serve
  • 2 skinless salmon filletts
  • mixed rocket salad to serve
  • Splash of Chilli Infused Balsamic or Reserve Balsamic  for dressing

Method

  • Heat the oven to 200c gas mark 6
  • Boil the potatoes  for 8 minutes. Drain and leave to steam-dry in a colander for two minutes. Toss the potatoes with 1/2 of the Mint Infused Olive Oil and plenty of seasoning in a baking tray. Put in the oven for 20 minutes and  toss halfway through the cooking.
  • Gently heat the remaining Mint Infused Olive Oil in a frying pan over a low heat. Fry the leek for 5 minutes, stir through the garlic and then add the cream,capers and 75ml of hot water, before bringing to the boil. Stir through the chives.
  • Heat the grill to high. Pour the leek mixture over the potatoes and sit the salmon fillets on top. Grill for 7-8 minutes, or until just cooked through.
  • Serve  topped with extra chives and capers, a mixed rocket salad and a final drizzle of Mint Infused Olive Oil  
  • If you like a bit of heat add a splash of Chilli Infused Balsamic otherwise Reserve Balsamic.

Products

Mint Infused Olive Oil

From £7.85

Chilli Infused Balsamic

Made from our thicker Reserve balsamic

From £10.85

Reserve Balsamic

Aged Balsamic Vinegar from Modena

From £10.85

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