- 1 orange
- 1 tablespoon olive oil
- 2 bunches baby leeks, washed, ends trimmed
- 1 garlic clove, thinly sliced
- 2 teaspoons Dijon mustard
- 1/4 cup (60ml) verjuice
- 2 green witlof, ends trimmed, cut into wedges
- 1 cup (250ml) Massel chicken style liquid stock
- 2 bunches asparagus, woody ends trimmed
- 4 (about 200g each) salmon or ocean trout fillets
- 2 cups watercress sprigs
- Step 1Use a zester to remove rind from orange. (Alternatively, use a vegetable peeler to peel rind from orange. Use a small sharp knife to remove white pith from rind. Cut rind into very thin strips.) Juice the orange.
- Step 2Preheat oven to 150°C. Heat half the oil in a roasting pan over medium heat. Add the leek and cook, turning, for 2 minutes or until lightly brown. Add the garlic, mustard, verjuice and 2 tablespoons of the orange juice and bring to a simmer. Remove from heat. Add witlof and stock. Bake in preheated oven, turning occasionally, for 15 minutes or until leek and witlof are tender. Add asparagus; remove from oven. Set aside, loosely covered, for 5 minutes, for asparagus to heat through.
- Step 3Meanwhile, season the salmon with salt and pepper. Heat remaining oil in a large frying pan over high heat. Add the salmon and cook for 3-4 minutes each side for medium or until cooked to your liking.
- Step 4Sprinkle the orange rind over the leek mixture. Spoon the leek mixture among serving plates. Sprinkle with watercress and top with the salmon. Serve immediately.
- High protein
- Low carb
- Low sugar
- Lower gi
Tip: Verjuice is the acidic juice of pressed unripe grapes and can be found at supermarkets or delis. If baby leeks are unavailable, replace leek with one medium leek, washed and thickly sliced into rings.
- Author: Sarah Hobbs
- Image credit: Steve Brown
- Publication: Notebook: