Crispy skin salmon with creamy curried leeks

Ingredients:

2 salmon fillets, skin on, bones removed

salt and pepper

1 tbsp olive oil

1 medium sized leek

1 tbsp butter

1 tbsp capers

1 tbsp fresh dill

1/2 tsp curry powder

1/2 tsp turmeric

1-2 tbsp water

1-2 tbsp cream

Method:

Preheat oven to 200 ℃

Cut off the not so nice green part of the leek and then cut it in half lengthways. Wash under running water between the layers. Pat dry. Slice into 1 cm pieces. Finely chop the capers and dill.

Sauté leek in butter until soft, stir in the curry powder, turmeric, capers and dill. Add 1-2 tbsp of water so it doesn't get too dry. When it bubbles, turn off the heat and stir through the cream. Set aside in an oven proof dish.

Heat a skillet and fry the salmon fillets, skin side down in 1 tbsp olive oil until the skin is crispy, about 2 minutes. Turn over using a fish slice. Fry for another minute or two, then transfer onto the leeks in the oven dish, and bake in the oven until just cooked, about 6 minutes. Turn onto grill for another minute until the salmon looks golden and the leeks lightly caramelized.

Arrange on warm plates. Enjoy!