70mldouble creamwe use Elmlea to reduce the calories
1tbspcapersplus extra to serve
1tbspfresh chiveschopped or 1 tsp dried chives, plus extra to serve
2salmon fillets
salt and freshly ground black pepper
salad or extra vegetablesto 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.