Salmon with Caramelized Leeks
Salmon with Caramelized Leeks is a perfect Spring main course. Light, fresh and brimming with flavor, this easy-to-prepare dish is lovely for a dinner party or a Wednesday night family meal.
A light marinade of orange and lemon juice, garlic, olive oil and spices is poured over a thick salmon filet and baked in the oven while the leeks are caramelizing on the cooktop. When both are done, plate them together and enjoy this delicious Spring offering!
To make this dish, whisk together the juice of the orange and lemon half, minced garlic, olive oil, salt, pepper and Controne pepper (if you are using that). Pour it over the salmon and then drizzle the white wine around the salmon.
Regarding the salmon, try to get the center cut. That way, it’s the same thickness throughout and will cook evenly.
Cover the salmon with foil and cook in the oven, poaching it as it cooks.
Meanwhile, melt butter with olive oil in a skillet and add the sliced leeks, salt and pepper. Cook until the leeks caramelize, about 15 minutes.
When the salmon is cooked through, remove the foil and broil the top so it gets browned a bit.
Place the leeks on a platter, top with the salmon and garnish with herbs, lemons and oranges.
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Salmon with Caramelized Leeks
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 1 pound salmon (center cut)
- 6 leeks, washed well and sliced thin
- 2 oranges
- 1/2 lemon
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 6 tbsp olive oil, divided
- Salt, pepper
- Controne pepper, optional
- 2 tbsp unsalted butter, optional
Instructions
Preheat oven to 400°F. Place salmon in an oven-safe dish. Zest 1 orange and sprinkle over salmon.
In a small bowl, add the juice from both the oranges and 1/2 lemon. Whisk in garlic, 4 tablespoons olive oil, salt, pepper and controne pepper, if using. Pour over the salmon and then pour the wine around the salmon. Cover tightly with a piece of tin foil. This way the salmon poaches in the oven, so it’s important to cover it tight.
Place in oven and cook 12-15 minutes. For a thick piece of fish, you might cook it a few extra minutes.
Meanwhile, heat the remaining 2 tablespoons olive oil and butter (butter is optional, but certainly makes it more delicious).
Add the leeks, a pinch of salt and pepper. Cook over low to medium heat slowly letting it caramelize, about 15 minutes.
When the salmon is almost cooked through, remove the foil, and broil the top so it gets a bit roasted on top, watching carefully so it doesn’t burn.
Place the leeks on a platter, placing the salmon on top, garnishing with wedges or slices of lemons and oranges.
Recipe by Polly Ruth
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