Honey Glazed Salmon with Miso leaks and smashed roasted potatoes

Updated at: Tue, 03 Oct 2023 19:48:25 GMT

Step 1

Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits.

Step 2

Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so.

Step 3

Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!

Step 4

Drizzle: Drizzle with butter, then olive oil. Sprinkle with salt and pepper.

Step 5

Bake: at 200°C Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. Do not flip!

Step 6

Mix: melt the butter and mix all the ingredients for the Glaze in a small bowl.

Step 7

Cover: place the Salmon skin side down on a baking tray and slather with the glaze. Then place half moon slices of lemon on each piece.

Step 8

Bake: bake the Salmon at 200°C for 12-15 minutes

Step 9

Chop: Remove and discard the tough outer layers of the leeks then wash the leeks well to remove any grit. Cut off and reserve the darker green tops of the leeks. Cut the remaining portion of the leek in half. If using large leeks also cut in half lengthways.

Step 10

Slice: Finely slice 60g of the reserved green leek tops into 8cm-long, thin strips. Rinse very well to remove any grit, then dry thoroughly and set aside.

Step 11

Mix: For the salsa, pound the ginger and ¼ teaspoon of flaked salt into a paste using a pestle and mortar (or with the side of a knife). Put into a small bowl along with all the remaining salsa ingredients, stir well to combine, and set aside.

Step 12

Boil: Half fill a pot (large enough to fit the length of the leeks lying down) with lightly salted water and place on a medium-high heat. Once simmering, add the leeks and reduce the heat to medium. Place a lid smaller than the saucepan on top of the leeks, weighing them down so they don’t float above the surface of the water. Simmer gently for 20 minutes, or until a knife goes through easily but they still hold their shape. Transfer the leeks to a colander and stand them vertically so they drain thoroughly.

Step 13

Fry: While the leeks are draining, put the sunflower oil into a medium, highsided saucepan on a medium-high heat and line a plate with kitchen paper. Toss the dried, sliced green leek tops with 1 teaspoon of cornflour. Once the oil is very hot (170°C if you have a temperature probe), add the leek tops and fry for about 2 minutes, stirring with a fork, until golden and crispy. Transfer to the paper-lined plate with a slotted spoon and sprinkle with some flaked salt. Toss the garlic with the remaining ¼ teaspoon of cornflour and fry for about a minute, stirring frequently to separate the slices, until crisp and golden-brown. Add to the fried leeks and sprinkle with flaked salt. (You can shallow fry these, they just won't be as crispy)

Step 14

Arrange: Arrange the leeks on a large plate and spoon over the miso salsa. Drizzle over the olive oil and top with the fried leeks and garlic. Sprinkle with the extra chives and serve.

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