Baked Salmon and Leeks
Springtime brings with it a refreshing bounty of flavors. This week we are highlighting leeks in this easy weeknight, yet decadent, dish. Have your fishmonger remove the salmon skin for you to save even more time.
Leeks are in the allium vegetable family along with garlic and onions. They help support our detoxification system because of their sulphur-containing compounds which can neutralize free radicals. Leeks also contain specific antioxidants which are believed to be anti-carcinogenic and are a good source of Vitamin A and K.
Gluten-free, dairy-free, egg-free, soy-free and no processed sugar.
Prep time: 15 minutes
Cook time: 25 minutes
1 - 1 ½-2 lbs wild, Alaskan salmon fillet (skin removed)
2 T extra virgin olive oil
2 medium leeks (white and light green parts only)
2 cloves garlic, minced
2 t fresh thyme leaves
½ cup vegetable broth
Juice of one lemon
1 T ghee
1 T Dijon mustard
Sea salt and freshly ground pepper to taste
1. Preheat oven to 250°F degrees.
2. Pat salmon dry, cut into 4 equal pieces and season with salt and pepper.
3. Cut the leeks lengthwise and then into thin slices. Rinse thoroughly to remove any sand and drain well.
4. Heat the olive oil in a large Dutch oven over medium-low heat until it begins to shimmer. Add in the leeks, thyme and a pinch of sea salt and stir to combine. Sauté leeks until softened, about 8 minutes. Then, stir in the garlic and remove pot from heat.
5. Place the salmon, skinned side down on top of the leeks.
6. Place the lid on the pot and place into the oven on the bottom rack. Cook until the salmon is just opaque, about 25 minutes. It should easily flake apart with a fork.
7. Carefully place the filets on a serving platter and cover with foil to keep warm.
8. Stir in the vegetable broth and lemon juice into the leeks and simmer over medium heat until liquid has reduced by ⅓ and remove from heat. Whisk in the 1 T of ghee, 1 T Dijon and season with salt and pepper to taste. Spoon leeks and sauce over the salmon and serve.