Ingredients

Method

• 3 T honey
• 150 g butter, melted
• 2 T olive oil
• 10 g dill, finely chopped
• 4 cloves garlic, finely chopped
• 1 lemon, zested and juiced
• 1 x 1.2 kg Woolworths Norwegian salmon side (from the fish counter) 
• sea salt and freshly ground black pepper, to taste
• 300 g leeks, cut into small chunks
• 2 x 700x bags baby potatoes
• 300 g Woolworths Italian leaves
• 4 grapefruit, peeled and segmented
For the dressing, mix:
• 1 T wholegrain mustard
• 2 T red wine vinegar
• 2 t honey
• ¼ cup olive oil
• 1 t salt
For the horseradish yoghurt, mix:
• 70 g horseradish sauce
• 250 g plain yoghurt
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 200°C. Combine the honey, butter, olive oil, dill, garlic, lemon juice and zest and pour over the salmon in a deep ovenproof dish. Add the leeks and roast for 30–35 minutes, basting every 5 minutes.

2. Cook the baby potatoes in boiling salted water until tender. Toss with the dressing while hot.

3. Arrange the grapefruit on a platter with the leaves. Top with the salmon, horseradish cream and baby potatoes.

Find more seafood recipes here. 

Photographs: Andrea Van Der Spuy
Food assistant: Kate Ferreira