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Salmon with Curried Leeks

Salmon with Curried Leeks

Sumptuous Salmon....

Serves 4
Prep time 5m
Cooking time 15m


  • 4 x 125g salmon escalope
  • A pinch of salt (0.25g)
  • 1 tsp olive oil
  • 10g unsalted butter
  • 4 lime wedges
  • 4 sprigs of chopped parsley
  • Curried Leeks
  • 300g leeks, washed and shredded, white parts only
  • 10g unsalted butter
  • 1tbsp madras curry powder
  • 150ml double cream
  • A pinch of salt (0.25g)
  • Water



1. Heat a non stick frying pan then add a teaspoon of olive oil.

2. Add the seasoned salmon, presentation side down first. Cook for 2-3 minutes, then flip over and add a knob of butter.

3. Cook for another minute, then take off heat and allow the residual heat in pan to finish the cooking.

4. To cook the curried leeks, heat a small pan. Add a knob of butter, then the leeks and cook over a moderate heat for two to three minutes.

5. Add the curry powder, then the water and cook the leeks until tender but without colouring.

6. Finish with the cream and cook until reduced by half.

7. Serve the salmon and leeks with freshly cooked baby potatoes, garnished with lime wedges and parsley.

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