This yummy recipe for creamy salmon, leek and potato traybake is from the February 2020 BBC Good Food magazine. I've recently been having a flick through past magazines, looking for some recipe inspiration, and remembered liking the sound of this recipe at the time...but just hadn't made it yet. We had everything in the fridge or freezer to be able to make it, except the baby potatoes, so I made sure to add them to the shopping list!
The original recipe only states to season the potatoes plenty before they go in the oven...no seasoning is added to the sauce or salmon. I felt that the sauce needed a bit of salt and pepper and also seasoned the salmon lightly after it had been cooked.
We both enjoyed this creamy salmon, leek and potato traybake and had some extra vegetables along side it. You end up with 'just enough' sauce, it's not swimming in it. The flavours were different, in that I might have expected some lemon juice or zest to be added, but it really wasn't needed.
Tips
- The recipe is easily increased if you're cooking for more people.
- Be careful when grilling the salmon at step 3 as everyone's 'high' heat will be different. The potatoes will take on a lot of colour and the creamy sauce will bubble quite furiously - it's a good idea to give the sauce and potatoes a stir halfway through the cooking of the salmon.
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Ingredients
- 250g baby potatoes, thickly sliced
- 2 tbsp olive oil
- 1 leek, halved lengthways, washed and sliced
- 1 garlic clove, crushed
- 70ml double cream – we use Elmlea to reduce the calories
- 1 tbsp capers, plus extra to serve
- 1 tbsp fresh chives, chopped or 1 tsp dried chives, plus extra to serve
- 2 salmon fillets
- salt and freshly ground black pepper
- salad or extra vegetables, to serve (optional)
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Instructions
- 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 minutes. Drain and leave to steam dry in a colander for a few minutes. Toss the potatoes with 1 tbsp of the oil and plenty of seasoning in abaking tray or roasting tin. Put in the oven for 20 minutes, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 minutes, or until beginning to soften. Stir through the garlic for 1 minute, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives. Season with salt and freshly ground black pepper, to taste.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 6 to 8 minutes (see Tips), depending on how thick they are, until just cooked through. Season the salmon lightly with salt and freshly ground black pepper. Serve topped with extra chives and capers and a salad or extra vegetables on the side, if you like.
Creamy Salmon, Leek and Potato Traybake
Ingredients
- 250g baby potatoes thickly sliced
- 2 tbsp olive oil
- 1 leek halved lengthways, washed and sliced
- 1 garlic clove crushed
- 70ml double cream we use Elmlea to reduce the calories
- 1 tbsp capers plus extra to serve
- 1 tbsp fresh chives chopped or 1 tsp dried chives, plus extra to serve
- 2 salmon fillets
- salt and freshly ground black pepper
- salad or extra vegetables to serve (optional)
Instructions
- 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 minutes. Drain and leave to steam dry in a colander for a few minutes. Toss the potatoes with 1 tbsp of the oil and plenty of seasoning in abaking tray or roasting tin. Put in the oven for 20 minutes, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 minutes, or until beginning to soften. Stir through the garlic for 1 minute, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives. Season with salt and freshly ground black pepper, to taste.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 6 to 8 minutes (see Notes), depending on how thick they are, until just cooked through. Season the salmon lightly with salt and freshly ground black pepper. Serve topped with extra chives and capers and a salad or extra vegetables on the side, if you like.
Notes
- The recipe is easily increased if you're cooking for more people.
- Be careful when grilling the salmon at step 3 as everyone's 'high' heat will be different. The potatoes will take on a lot of colour and the creamy sauce will bubble quite furiously - it's a good idea to give the sauce and potatoes a stir halfway through the cooking of the salmon.
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