Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons horseradish cream
- 2 leeks, trimmed, thinly sliced
- 1 bunch parsley
- 2 lemons, sliced and halved
- 1/3 cup white wine
- 200grams plain Greek-style yoghurt
- 1 pinch pepper (for seasoning)
- 2 1/2tablespoons olive oil (save 0.5 tbs for later)
- 1 bunch dill
- 1 bunch thyme
- 2packets salmon roasts
- 1 pinch pink salt ground (to taste)
Method
Step 1 of 7
Preheat oven to 200°C.
Step 2 of 7
Place oil, leeks and wine into a roasting pan. Season with salt and pepper. Transfer to oven and cook for 10 minutes, stirring occasionally.
Step 3 of 7
Meanwhile, chop herbs. Transfer half of the herbs to a small bowl. Stir in yoghurt and horseradish. Set aside.
Step 4 of 7
Scale salmon, rinse and pat dry with paper towel. Make 4 cuts into each side of both salmon pieces. Dip lemon slices into remaining herbs and push one into each cut.
Step 5 of 7
Add remaining herbs to leek mixture and stir to combine.
Step 6 of 7
Lay salmon pieces on top of leek and drizzle with a little extra oil. Season with salt and pepper. Bake for 20 minutes or until just cooked through.
Step 7 of 7
Serve with leeks and herb yoghurt.
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