- 700g leeks, finely sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp wholegrain mustard
- 2 tbsp clear honey
- juice of half a lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 250g pack cherry tomatoes, halved
- 4 skinless salmon fillets, about 175g/6oz each
Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.
Serve with crusty bread to mop up the tasty juices