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Creamy Salmon, leek and potato with chives

Serves: 2

Ingredients

300g white potatoes , thickly sliced

2 tbsp canola or rice bran oil

1 leek , halved, washed and sliced

1 garlic clove , crushed

100 ml double cream

1 tbsp chives , plus extra to serve

2 large or 4 small skinless salmon fillets

Instructions

1

Heat the oven to 200C/180C fan/gas

2

Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 30-40 mins, tossing halfway through the cooking time.

3

Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, and 1/2 cup of water, then bring to the boil. Stir through the chives.

4

Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives

Notes

Serve with green beans (low salicylate) or other suitable greens

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