Follow these easy steps to a trouble-free fish dish that is certain to hit the spot. This is a great way to get your weekly serving of fish and it comes together with so few ingredients. The mildly tangy, yet pleasantly sweet flavour of the sauce delicately infuses the salmon, and the supple, silky texture of the leeks compliments the moistness of the microwaved fish. This dish can be served on its own, or alternatively with some rice or crusty bread to help mop up the delicious juices. Throw in other vegetables of your choice such as cherry tomatoes to create some variation in the recipe.
- 600g leeks, finely chopped
- 2tsp light brown sugar
- ½tsp salt
- 2tbsp fresh lemon juice
- 3tbsp olive oil
- 2tbsp wholegrain mustard
- 2tbsp clear honey
- 2tbsp fresh dill, chopped
- Salt and ground black pepper
- 4 salmon fillets
Melt butter in a large nonstick pan over medium heat. Add leeks to pan and cook for 3- 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and salt. Cook for 10-15 minutes or until edges are browned, stirring occasionally. Remove from heat, stir in 1tbsp of lemon juice. Transfer to a large microwaveable dish.
Mix the olive oil, mustard, honey and 1tbsp of lemon juice and dill together and season with a little salt and pepper. Spoon half the sauce over the leeks.
Lay the salmon fillets on top of the vegetables and spoon the remaining sauce over them. Cover with cling film and pierce a couple of times. Cook on 750W for 10 minutes. Leave to stand for a couple of minutes before serving.
Caramelised leeks also make a great accompaniment to pork or chicken. Once cooked, instead of transferring to a microwaveable dish, keep them warm and then serve with a roast leg of chicken or honey roast pork loin.