Herby Mustard Roasted Salmonwith Leek & Pecorino Purée and Asparagus Salsa

1. 1

   Leek & Pecorino Purée: Heat a large heavy‑based pan over medium heat, melt the butter, add the sliced leek and season with ½ tsp fine salt; cook about 15 minutes, stirring often, until very soft and jammy.

2. 2

   Leek & Pecorino Purée: Add the finely chopped garlic and cook 2 minutes until fragrant, then stir in the Dijon mustard and chicken stock; bring to a simmer and remove from heat.

3. 3

   Leek & Pecorino Purée: Transfer to a high‑powered blender, let cool to room temperature, then add peas, crème fraîche and pecorino cheese; blend 30 seconds until smooth, season to taste with salt.

Asparagus Salsa

4. 4

   In a bowl combine trimmed asparagus, finely chopped chives, ¼ cup fresh dill, lemon zest and juice, and 1 tbsp olive oil; toss gently and set aside.

5. 5

   Herby Mustard Roasted Salmon: Preheat oven to 425°F and line a medium tray with baking paper.

6. 6

   Herby Mustard Roasted Salmon: Place the salmon on the tray, brush with a mixture of 1 tbsp Dijon mustard, 1 tbsp wholegrain mustard, 1 tbsp lemon juice, 2 tsp brown sugar, ½ tsp dried dill, ¼ cup fresh dill and the minced garlic.

7. 7

   Herby Mustard Roasted Salmon: Roast for about 12–15 minutes, until the glaze is golden, sticky and caramelised.

Serve

8. 8

   Plate the salmon, spoon the leek & pecorino purée alongside, and add a generous serving of asparagus salsa; garnish with extra pecorino and chives if desired.