So simple but impressive. The braised potatoes are incredibly velvety from the cooking liquid and full flavour from the lemon and garlic.
This Week
2 Dec - 8 Dec
Braised Leek, Fennel and Potatoes with Lemon, Chickpeas and Crispy Salmon.
- Under 1 hour
- 4
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Meal Prep Guide
- Prepare all the veg for braising; cut 1 fennel bulb into 8th lengthwise, cut 2 leeks into 2cm rounds, cut 2 cups of baby potatoes into halves. Store together in a container in the fridge.
Tips
Tips
- Every oven is a little different, recipes recommend you cook something for a specific time but if you think it needs a little more time then oven go with your gut! Take a look at the caramelisation of the vegetables in the braised veg in the picture below, this is the colouring that makes this meal so yummy, so trust yourself if it needs a little more or less time than suggested.
- If your salmon is on the thicker side and hasn’t cooked through however is starting to burn, place on a tray and pop into the oven to finish cooking through.
Shortcuts
Protein
- Swap salmon for chicken thighs – add an additional ½ cup of stock and add the chicken to the braised vegetables as opposed to pan frying like the salmon.
- Smoked salmon or white fish would also be delicious.
Vegetables
- Fennel has a similar flavour to liquorice, and it is stronger in flavour when raw but when cooked goes deliciously sweet. If it’s not for you though swap for 2 x courgettes, cut into 1cm rounds.
Ingredients
Braised veg
- 400g chickpeas (1 tin, drained)
- 1 large fennel bulb (cut into 8th lengthwise) – reserve fronds for serving
- 2 medium leeks (cut into 2cm rounds)
- 2-3 cups baby potatoes (cut in half)
- 6 garlic cloves (peeled)
- 3 – 4 Tbsp olive oil
- Zest and juice of two lemons
- 1 cup of stock
Salmon
- 400 – 600g salmon
- Butter or olive oil
To serve (optional)
- Serve with a dollop of plain/ greek yogurt or sour cream
Method
- Preheat the oven to 200 degrees fan bake.
- Add all the “braised veg” ingredients to a medium sized baking dish, spread evenly across the dish. Cook for 30-40 minutes. The stock should have evaporated and the leeks and fennel will look caramelised and chickpeas and potatoes are crispy in places.
- When the braised veg is about 10 minutes away from being cooked, start cooking the salmon. Heat the butter/ oil on a medium sized pan to medium-high heat. Once the butter/ oil is hot, add the salmon fillets to the pan, skin-side-down, cook for 3 mins until the skin is crisp. Flip the salmon and lower the heat, cook the fillet for another 2 – 3 mins (cooking time will vary depending on thickness of the salmon fillet)
- Remove the braised veg from the oven and flake over the salmon fillets and top with fennel fronds, chilli flakes and optional yoghurt.
Variations
Protein
- Swap salmon for chicken thighs – add an additional ½ cup of stock and add the chicken to the braised vegetables as opposed to pan frying like the salmon.
- Smoked salmon or white fish would also be delicious.
Vegetables
- Fennel has a similar flavour to liquorice, and it is stronger in flavour when raw but when cooked goes deliciously sweet. If it’s not for you though swap for 2 x courgettes, cut into 1cm rounds.
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