Wednesday, October 19

Salmon With Leeks Recipe

Salmon, about to go in the oven
Like so many dinners in CSA-season, this meal is inspired by the vegetables in the fridge that look closest to going bad, and by mad-libs style Google searches. The goal? To eat the leeks before their leaves started to get (even more) wilted and sad. Also, on my last visit to my doctor, she practically composed a sonnet of admiration for salmon, so I had fish on the brain.

Recipes from BBC's Good Food  and Fine Cooking were an inspiration as well as my previous adventures in "salmon coated in mustard tastes good however you cook it."

Time: 40 minutes (20 minutes cook-time; 20 minutes prep)

2 leeks, washed carefully and sliced fairly thin
1 clove garlic, sliced thinly
Salmon filet (I had about 2 lbs; you could use any amount, just scale the sauce accordingly. Make sure to cut salmon filet into portions before cooking.)
Cherry tomatoes, halved (optional)
Salt and pepper, to taste

Sauce for Salmon:
  • 1 lemon, juiced, plus lemon wedges for serving
  • 3 tbsp honey 
  • 3 tbsp mustard (I like dijon -- either honey or wholegrain)
  • 2-3 tbsp olive oil + plus more for pan
Equipment: Cast iron pan or other oven-safe pan. If you don't have an oven-safe pan, use a regular pan and baking dish -- but then you'll have to wash two things, instead of one. 

How to Make:
  1. Preheat oven to 400 degrees. 
  2. Heat pan with a bit of olive oil. Once it's hot, add leeks and garlic,  along with some salt and pepper. Let them sweat for about 5 minutes, until they look wilted, and then turn off flame. Avoid burning or browning the mixture.
  3. Mix together sauce for salmon -- honey, mustard, olive oil, and lemon. This is a forgiving sauce -- don't be afraid to make substitutions. For instance, you could try a different kind of oil, or add a vinegar in place of the acid from the lemon.
  4. Spread leeks evenly in your oven-safe pan. (If you do not have an oven-safe pan, just transport the leeks into a baking dish.) Pile salmon on top of leeks, in a non-overlapping layer. Sprinkle salt and pepper the fish; then spread the sauce on top of the fish. Let any extra sauce drip down onto leek mixture. If using, sprinkle cherry tomatoes around the pan.
  5. Place fish in oven, and bake for 20 minutes. Check halfway through and rotate pan if your oven has an uneven temperature. Fish is done when it flakes easily and doesn't look raw in center. (Avoid overcooking.) 
The Finished Product: I served with golden beets (roasted in the oven at the same time as the salmon was prepped & cooked) and couscous.

Salmon, ready to eat.

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