Indulge in a delightful balance of elegance and simplicity with Mary Berry’s mouthwatering salmon dish. This recipe offers a quick and flavorful culinary experience, pairing tender salmon with luscious buttered leeks. For added indulgence, consider serving the dish with golden crispy potatoes.
Although crispy potatoes are not a part of Mary Berry’s original recipe, they make a delightful addition. Alternatively, mashed potatoes would also complement the salmon and leek creation, which can be oven-baked in just 12 minutes.
Here’s how to prepare Mary Berry’s salmon with buttered leeks and yuzu dressing:
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Ingredients:
- 25g butter
- Four leeks, washed and thinly sliced
- Four 125g salmon fillets, skin removed
- 2cm piece of fresh root ginger, peeled and grated
- Two garlic cloves, crushed
- One red chilli, seeds removed and finely chopped
- Two tbsp yuzu juice
- Four tbsp light olive oil
- Salt and black pepper
- Small bunch coriander, leaves only
- Pink radishes, thinly sliced using a vegetable peeler
Method:
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Preheat the oven to 200C (180C fan/gas six). Melt the butter in a frying pan over medium–high heat. Add the leeks and sauté for a few minutes. Reduce the heat and let them cook for 15 minutes. Transfer the leeks into an ovenproof dish.
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Combine the ginger, garlic, chilli, yuzu juice, oil, salt, and pepper in a bowl. Set aside two tablespoons of the dressing.
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Place the salmon fillets atop the leeks, season with salt and pepper, and ladle the dressing over them. Bake in the oven for 12 to 15 minutes.
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Mix the coriander and radishes into the leftover dressing. Once cooked, arrange the leeks and salmon on your serving dish. Drizzle the radish and coriander-infused dressing over your salmon and leek ensemble before serving.
For a delicious mashed potato side:
Start by boiling diced potatoes in salted water for roughly 12 minutes. Once tender, drain the water, return the pot to the hob, add butter, milk, and mash to your desired consistency.