Juice the orange .
Preheat your oven to 160 deg C.
Heat 1 tbs of rice bran oil in a roasting pan over a medium heat .
Add 2 bunches of baby leeks , washed and ends trimmed , cook turning until lightly browned .
Add 1 garlic clove finely sliced , 1 dsp of Dijon mustard ,60 ml of white wine vinegar and 2 tbs of the orange juice , bring this to a slow simmer .
Remove from heat and add 2 green witlof, ends trimmed and cut into wedges .
Add 1 cup of chicken stock ( 250 ml ).
Place the baking pan in the preheated oven , turning occasionally until leeks and witlof are tender .
Add 2 bunches of asparagus , woody ends trimmed and remove the pan from the oven and loosely cover with a layer of foil to allow the asparagus to heat through .Set aside .
Meanwhile season salmon with cracked black pepper .
Heat some oil in a frypan , add the salmon fillets and cook 3-4 minutes each side for medium or until cooked to your liking .
Sprinkle the orange rind over the leek mixture
Spoon the leek mixture over warmed serving plates , sprinkle over a couple of sprigs of watercress and top with the salmon fillet .
Serve immediately .