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.
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.
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
Good recipe. I used 3 leeks, but think it could take a few more; there wasn't much topping for the salmon. Quick and easy. Living in the Pacifice Northwest, I have a lot of recipes for salmon. This was good, but I have some that are more flavorful.
Such an easy recipe!!! This is a great way to get your weekly serving of fish in and it comes together with so few ingredients. We didn't make any changes to the recipe. I would recommend this recipe to anyone for anytime!
I was so surprised how good this was! It was so simple to make. I have never cooked leeks before but they were wonderful. Their flavor along with the lemon juice complements the salmon perfectly. I served it with an almond pilaf. The only thing I did different was to cook the salmon a little longer then the time given. I like mine pretty well done, and my oven isn't that great.
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