Serve 4
Ingredients:
- 2 medium leeks, finely sliced
- 1 tbsp olive oil
- 4 salmon filets (1 per person)
- Large handful watercress,
- Broccoli florets
Dressing:
- 3 tbsp capers, drained plus 1tbsp brine
- 3 tbsp olive oil
- 1 tsp dijon mustard
Method:
- Preheat the oven to 200 /Gas mark 6/7
- Arrange the sliced leeks in a roasting dish and drizzle with olive oil, S&P – Roast for 15 mins
- Whilst leeks are cooking, pat the capers dry with kitchen paper. Hear 1 tbsp olive oil in a frying pan and fry the capers for 5 minutes. Remove pan from heat and set aside
- Add the salmon and broccoli to the roasting tin and drizzle with olive oil
- Bake for another 15-20 minutes
- Whilst the fish is cooking whisk the 2 tbsp olive oil with mustard, brine and salt & pepper
- Stir in the capers
Scatter the watercress around the salmon and spoon over the dressing
