Ingredients

• 25g/1oz butter
• 4 small leeks
• washed and thinly sliced
• 4 x 125g/4½oz salmon fillets
• skin removed
• 2cm/¾in piece fresh root ginger
• peeled and grated
• 2 garlic cloves
• crushed
• 1 small red chilli
• seeds removed and very finely chopped
• 2 tbsp yuzu juice
• 4 tbsp light olive oil
• salt and freshly ground black pepper
• small bunch coriander
• leaves only
• pink radishes
• thinly sliced using a vegetable peeler

Directions

• Preheat the oven 200C/180C Fan/Gas 6.
• Heat the butter in a large frying pan over a medium–high heat. Add the leeks and fry for a few minutes. Lower the heat and cook for 15 minutes or until soft but not coloured. Tip into an ovenproof dish or roasting tin.
• Put the ginger
• garlic
• chilli
• yuzu juice
• oil and salt and pepper into a bowl and stir. Reserve 2 tablespoons of the dressing. Sit the salmon fillets on top of the leeks
• season with salt and pepper and spoon the dressing over so the ginger and chilli is on top.
• Bake for 12–15 minutes
• or until the fish is just cooked.
• Toss the coriander and radishes in the reserved dressing. Spoon the leeks on to plates and top with the salmon. Pile the radish and coriander on top of the salmon.