Rating: 4.5 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 2
  • 5 star values: 8

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

Laura Zapalowski
Recipe by Cooking Light March 2008

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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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

Nutrition Facts

320 calories; calories from fat 39%; fat 13.9g; saturated fat 2.8g; mono fat 4.5g; poly fat 5.1g; protein 39.2g; carbohydrates 7.6g; fiber 0.9g; cholesterol 111mg; iron 2.5mg; sodium 339mg; calcium 51mg.
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