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Nutrition: Per serving

  • kcal696
  • fat50g
  • saturates17g
  • carbs19g
  • sugars3g
    low
  • fibre4g
  • protein39g
    high
  • salt0.45g
    low
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Method

  • step 1

    Heat the oven to 200C/180C fan/gas 6. 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 20 mins, tossing halfway through the cooking time.

  • step 2

    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, capers and 75ml hot water, then bring to the boil. Stir through the chives.

  • step 3

    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 and capers and a salad on the side, if you like.

Recipe from Good Food magazine, February 2020

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Comments, questions and tips (143)

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Overall rating

A star rating of 4.7 out of 5.426 ratings

ilonamarie24198261437

I use fresh spinach instead of capers

chefdor

question

Has anyone tried this recipe using an airfryer? If yes what time and temperature please.

zachpenn62230

Grill for 5 minutes, for the salmon, 6 tops

Leah Baldry avatar

Leah Baldry

This is very very impressive recipe. It s stated for 2 people so I doubled the ingredients. However only had 1 leek and it was enough. Will definitely make again and printed to add to my family favourites 😍

lynsybil

I add white wine instead of the cream as it was a bit creamy for me.

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