Baked Salmon with Leeks, Potatoes and Cream


1 Tbsp butter, 2 large potatoes – peeled and cut into small chunks, 1 leek (white part only) rinsed and finely chopped, 1 sliced garlic clove, 300ml pouring cream, 4 x 80gm salmon fillets, 1/2 Tbsp chopped flat leaf parsley.

To Make:

Preheat the oven to 160 degrees. Lightly grease a baking dish with butter. Put the potatoes, leeks, garlic and cream in a small casserole dish over medium heat. Cook for about 15 minutes or until the potatoes are tender. Strain the vegetables, return cream to the dish over medium heat and cook until the liquid reduces by one-third. Season the salmon and place in the centre of the greased baking dish. Spread the leek and potato around the salmon and pour the reduced cream over the top. Place in a deep roasting tin and bake for 10 minutes. Enjoy.

Serves 4


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