Crispy Potato, Salmon + Leek Bake
We know how much you all love a quick, one pan meal. If in doubt, make two at a time and pop one in the freezer for a later date. We have added salmon for extra protein but feel free to leave it out or substitute for chicken or prawns. For a plant-based source of protein use a can of legumes such as butter beans, cannellini beans or chickpeas.
Serves: 4
Time: 40 minutes
Ingredients –
2 tbsp cooking oil
1 brown onion, diced
1 leek, thinly sliced
2 cloves of garlic, crushed and chopped
½ tsp sea salt
2 tbsp flour
350ml plant based or dairy milk
2 tbsp miso paste
1 tbsp wholegrain mustard
350g salmon, cut into bite-sized pieces
1 cup green peas
3 stalks of silverbeet, sliced
1 lemon, zest and juice
500g potatoes, cut into chunks
¼ cup grated parmesan cheese
1 cup parsley, chopped
2 tbsp extra virgin olive oil
½ tsp sea salt
½ tsp black pepper
¼ cup grated parmesan cheese, to top
Method –
Preheat the oven to 200C.
In a large pot of water, add the potatoes and fill up with water to cover, bring to a simmer and cook until tender and a knife goes through.
As the potatoes cook, heat the oil in an oven proof pan.
Add the brown onion, leek, garlic and sea salt. Cook until everything starts to soften.
Add the flour and mix through. Start to slowly whisk in the milk until well combined. Bring to a simmer to thicken, add the miso paste and mustard. Simmer for a few minutes before adding in the green peas and silverbeet. Mix to wilt then turn off the heat. Add the lemon zest and juice.
Add the salmon and fold into the sauce.
Drain the potatoes and add the grated parmesan cheese, parsley, olive oil, sea salt and pepper to the pot. Roughly mash leaving nice chunky pieces. Top the salmon mix with the mash. Sprinkle over the remaining parmesan cheese and bake in the oven for 15 minutes, then turn the oven onto its grill function and cook for a further 5 minutes or until the top is golden and crispy.
Any leftovers will keep in an airtight container in the fridge for up to 4 days. This can also be frozen, uncooked for up to 2 months.
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