Caramelized Leeks with Roasted Salmon Fillets

recipe
When leeks cook slowly, they take on a supple, silky texture. The results complement fish, as well as pork or chicken.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 320
Caloriesfromfat 39 %
Fat 13.9 g
Satfat 2.8 g
Monofat 4.5 g
Polyfat 5.1 g
Protein 39.2 g
Carbohydrate 7.6 g
Fiber 0.9 g
Cholesterol 111 mg
Iron 2.5 mg
Sodium 339 mg
Calcium 51 mg

Ingredients

2 leeks
1 1/2 teaspoons butter
1 teaspoon light brown sugar
1/2 teaspoon kosher salt, divided
1/2 teaspoon fresh lemon juice
4 (6-ounce) salmon fillets
Cooking spray
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper

Preparation

1. Preheat oven to 400°.

2. Remove roots, outer leaves, and tops from leeks. Cut leeks in half lengthwise. Rinse thoroughly with cold water, and cut each half into 3-inch julienne strips.

3. Melt butter in a large nonstick skillet over medium heat. Add leeks to pan; cook 4 minutes or until slightly wilted, stirring occasionally. Stir in brown sugar and 1/4 teaspoon salt; cook 20 minutes or until edges are browned, stirring occasionally. Remove from heat; stir in juice. Keep warm.

4. Place salmon on a baking sheet coated with cooking spray; sprinkle salmon with remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper. Bake salmon at 400° for 8 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; top with 2 tablespoons leek mixture.

Wine note: Salmon pairs comfortably with red or white wine. But the natural sweetness of the leeks can be a challenge for very dry or tannic wines, making them seem hollow or bitter. Try a Washington State Riesling like Hayman and Hill Reserve Selection ($15). This aromatic white has good weight, lively acidity, and a touch of sweetness on the finish that will balance the whole meal. —Jeffery Lindenmuth

Laura Zapalowski,

Cooking Light

March 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note