(Serves 4 )
Ingredients
- 300 g white potatoes, thickly sliced
- 2 tbsp light olive oil or sunflower oil
- 1 leek, pale part only, halved, washed, sliced
- 1 garlic clove, crushed (optional)
- 100 ml lactose-free cream or tolerated dairy-free cream
- 1 tbsp fresh chives, plus extra to serve
- 2 large or 4 small skinless salmon fillets. (good source of anti inflammatory Omega 3)
- Salt to taste
Instructions
- Preheat oven to 200 °C (180 °C fan).
- Boil potatoes for 8 minutes. Drain and steam-dry for 2–3 minutes.
- Toss potatoes with half the oil and salt, spread on a baking tray, and roast 30–40 minutes, tossing halfway, until golden.
- Heat remaining oil in a frying pan over medium heat. Add leek and cook 5 minutes until softened.
- Add garlic (if using) and cook 1 minute.
- Stir through cream, ½ cup water, and chives. Bring just to the boil, then remove from heat.
- Pour creamy leek mixture over roasted potatoes in an ovenproof dish. Arrange salmon fillets on top.
- Grill 7–8 minutes, or until salmon is just cooked through.
- Sprinkle with extra chives to serve.
Serving Suggestions
- Steamed green beans , zucchini or choko as a side
- Gluten-free, preservative-free bread for extra fibre
