Carmarthen honey glazed salmon with leeks and asparagus

• 4 pieces of local salmon fillet, approx 175g eacg. Skin on.
• 3 tablespoons of local honey
• 1 tablespoon of balsamic vinegar
• Vegetable oil
• 250g leeks
• 250g asparagus
• 50g Welsh butter
• 1tablespoon olive oil
• Sea salt freshly milled. Black pepper

Method

This recipe also works really well with sewin fillets when in season. Use a local honey in your recipe and if asparagus is not available you could try using young leaf spinach or broccoli.

Pre heat the oven to 220 degrees C, gas mark 7.

Grease the bottom of a roasting tin with a little vegetable oil then place the salmon fillets, skin side down, into the roasting tin and lightly season.

Mix together the honey and the balsamic vinegar and drizzle half of this mixture over the salmon fillets. Roast in the oven for 10 minutes and then remove and drizzle over the remainder of the honey mixture and roast for another 5 minutes. The honey should have caramelised the salmon to give a sticky golden brown colour. Remove the fish from the roasting tin to a plate and keep warm.

Meanwhile, wash the leeks, trim the ends and slice diagonally into 1cm thick rings. Heat 25g of butter and 1 tablespoon of olive oil in a shallow frying pan and sauté the leeks gently until they are just turning golden at the edges. Turn once, trying to keep them whole.

Trim the woody ends off the asparagus and cook for 4 minutes in a pan of boiling salted water. Drain and toss in 25g of butter with salt and pepper.

To serve. Into the centre of each warmed plate pile the leeks and buttered asparagus spears and top with a piece of glazed salmon.