Tray Baked Creamy Salmon

Program: Top and bottom heater with fan

Pre heat temp: 200°C

Pre heat time: 10 mins          

Cook temp: 200°C

Cook time: 15 mins     

Ingredients:

• 500 g potatoes, thickly sliced
• 2 tbsp olive oil
• 1 leek, washed & sliced
• 1 garlic clove, crushed
• 70 ml double cream
• 1 tbsp jalapeño pepper
• 1 tbsp garlic, chopped
• 2 skinless salmon fillets
• Mixed rocket lettuce, to serve

Marinade:

• 1 lemon
• ½ tsp black pepper powder
• Salt to taste
• ½ tsp sage, chopped

Preparation:

1. Pre-heat the oven to 200°C. Clean, wash and damp the fish, cut into thick supreme (slabs), mix all ingredients for marinade and apply on fish chunks
2. In a glass bowl add potatoes, water and cook for 6 mins at 100% micro power level. Drain and leave in a colander for few minutes
3. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Place in the oven on 3^rd rack positioning for 20 mins, tossing halfway through the cooking time
4. Meanwhile, heat oil in a glass bowl. Add leek, garlic and cook for 5 mins, at 10% micro power level
5. After 1 min add cream, pepper and 75ml hot water and continue to cook for 3 mins at 40% micro power level
6. Pour the creamy leek mixture over the potatoes and then sit the salmon chunks on top. Bake for 15 mins
7. Serve topped with jalapeño pepper and a salad on the side