When thinking of making something with leeks, I found this was one of the best that uses the whole leek. This recipe has been a hit at my house where normally fish is normally not a hit. Very filling and juicy.
Ingredients:
1 whole salmon fillet, descaled
2 whole leeks
2 tbsp olive oil
1 tbsp butter
1 lemon juice & zest
1 tbsp soy sauce
1 clove garlic, grated
salt & pepper to taste
small bunch dill/coriander
1 lemon sliced
Preparation:
Ingredients:
1 whole salmon fillet, descaled
2 whole leeks
2 tbsp olive oil
1 tbsp butter
1 lemon juice & zest
1 tbsp soy sauce
1 clove garlic, grated
salt & pepper to taste
small bunch dill/coriander
1 lemon sliced
Preparation:
- To clean the leeks - remove the outer layer of white. Trim the base and make an incision in the middle of the white stalk to the green tips without severing it in two.
- Wash under cold water pulling the leaves apart to clean in between them. Let them drain.
- Roughly chop the leeks in 1/4 inch rounds.
- In a pan heat the butter and 1 tbsp of oil.
- Add leeks and saute slowly till they are soft.
- Keep stirring and season them with salt. When cooked, remove from heat and let it cool.
- Place the salmon skin side down and cut a generous slit on one side , deep into the center but not all the way through.
- Preheat the oven to 350F.
- In a small bowl combine lemon juice, lemon zest, soy sauce, garlic and the remainder olive oil. Mix well.
- Place the salmon on a baking sheet and fold back the top layer.
- Spoon the marinade all over the salmon fillet reserving a bit for the top.
- Spread the leek mixture evenly over the bottom of the salmon and fold the top layer back down.
- Spread the remainder of the marinade on top.
- Bake the salmon for about 15-20 minutes till the salmon is still firm but moist.
- Transfer the salmon on a serving platter and garnish with dill/coriander and lemon slices.
Tip: You can add sliced mushroom to the leeks when sauteing.
