Ingredients:

• For Potato Wedges:
• 120 g – Potatoes
• 4 cups – vegetable stock
• Juice of 4 Lemons
• 4 tsp – fresh oregano, chopped
• 1 tsp – salt
• For Saffron Sauce:
• 2 onions, chopped
• 120 g – fresh leeks, finely chopped
• 40 ml – fresh Cream
• 8 tsp – Butter
• 8 Cloves – garlic, chopped
• 4 tsp – Saffron
• For Salmon:
• 4 x 180 g – salmon fillets
• 4 tsp – pink peppercorns, crushed
• 4 tsp – black peppercorns, crushed
• 8 tsp – flat-leaf parsley, chopped
• 4 tsp – fresh thyme, chopped
• 200 g – fresh green spinach, boiled

Method:

1. Cut the potatoes into wedges.
2. Season with salt, lemon juice, oregano and 100 ml of the stock.
3. Cook in a preheated oven at 180 C for 15 to 20 mins or until cooked.
4. To make the saffron sauce:
5. Saute onion, leeks and garlic in butter.
6. Add saffron and pour in remaining stock.
7. Add cream to sauce.
8. For the Salmon:
9. Season the salmon fillets with salt and pepper.
10. Mix pink peppercorns, black peppercorns, parsley and thyme.
11. Coat salmon fillets with the mixture.
12. Pan-fry the salmon fillets to seal.
13. Then put in a pre-heated oven at 180 C for 10 mins or until cooked.
14. Arrange potato wedges on plate. Place spinach on top of the potato wedges, then arrange salmon fillet on top.
15. Pour saffron sauce over salmon and serve immediately.