Yuzu Salmon with Buttered Leeks
A quick everyday recipe, but good enough to impress friends too. It can be prepared ahead as well, making it a great option for entertaining. The dish has a wonderfully fresh citrus flavour from the yuzu juice (see tip), offsetting the richness of the salmon, and with a touch of heat from the ginger and chilli. When mixed with the radishes, the yuzu juice effectively pickles them, bringing out the beautiful colour.
|4||small leeks, finely sliced|
|4 x 125g||salmon fillets, skinned|
|For the dressing:|
|2cm knob||of fresh root ginger, peeled and grated|
|2||garlic cloves, crushed|
|1||small fresh red chilli, deseeded and very finely chopped|
|2 tbsp||yuzu juice (see tip)|
|4 tbsp||sunflower oil|
|Salt and freshly ground black pepper|
|Leaves from 1 small bunch of coriander|
|3-4||pink radishes (see tip), thinly shaved with a vegetable peeler|
Preheat the oven to 200°C/180°C fan/Gas 6.
Heat the butter in a large frying pan and when it has melted, add the leeks and fry over a high heat for 2–3 minutes. Cover the pan with a lid, lower the heat and sweat for 10–15 minutes or until soft but not browned. Tip into an open ovenproof dish or roasting tin.
Add the ginger and garlic to a bowl with the chilli, yuzu juice and oil.
Season with salt and pepper and stir to combine, reserving 2 tablespoons of the dressing in a separate bowl.
Sit the salmon fillets on top of the leeks, season with salt and pepper and carefully spoon the dressing over the salmon so that the pieces of ginger and chilli rest on top of the salmon. Bake, uncovered, in the oven for 12–15 minutes or until the fish is just cooked through.
Toss the coriander leaves and radishes in the reserved 2 tablespoons of dressing. Serve a spoonful of leeks on each plate with a salmon fillet on top and a pile of dressed coriander and radishes on top of each fillet.
Prepare ahead: The fish and the leeks can be assembled up to 6 hours ahead, ready to go in the oven. Increase the oven time to 20 minutes and pour over the dressing just before cooking.
Leftovers will make a lovely cold salad for the following day.
Mary's Everyday Tips: Yuzu juice has been hailed as a new superfood because of its high levels of vitamin C. The yuzu is a Japanese citrus fruit, varying from green to yellow, depending on how ripe it is, with a tart flavour that resembles a mixture of lemon, lime and mandarin. Used for years in Asian cooking, the yuzu is now widely available in shops in the UK in the form of the fresh fruit or juice. The bottled juice keeps well in the fridge.