LEEK STUFFED SALMON

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:

• 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.