Roastsalmonwithleeks Recipes

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ROASTED SALMON WITH LEEKS



Roasted Salmon With Leeks image

This is from Irishabroad.com. Their intro to the recipe is "Leeks, a popular member of the onion family, are one of the oldest Irish vegetables and combine well with everything from potatoes to fish. Because of their distinctive flavor, leeks have been used most often as a flavoring, but more and more they're turning up on their own, often as a kind of bedding or nest for meat or fish fillets.

Provided by susie cooks

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

3 large leeks, white part only, thoroughly washed and cut into 1/4-inch slices
2 tablespoons water
1 tablespoon olive oil
1 teaspoon finely shredded lemon zest
2 teaspoons chopped fresh dill
4 salmon steaks, about 1/2 pound each
1/4 teaspoon ground pepper
2 tablespoons lemon juice
lemon wedge (for garnish)
fresh dill (for garnish)

Steps:

  • Preheat oven to 425°F In an ovenproof casserole dish large enough to hold all 4 steaks, combine leeks, water, olive oil, and lemon zest. Cover with aluminum foil and bake 20 minutes, stirring once half way through. Remove from oven, push leeks aside, and add steaks to the dish.
  • Spoon leeks evenly over the fish, season with salt, pepper, and lemon juice. Return to oven and bake, uncovered, until salmon is opaque, about 10 to12 minutes. To serve, divide the leeks onto four plates and top with the salmon steak.

ROASTED SALMON WITH CREAMED LEEKS



Roasted Salmon with Creamed Leeks image

Provided by Tyler Florence

Categories     main-dish

Time 3h10m

Yield 6 servings

Number Of Ingredients 17

1 veal knuckle
1 teaspoon tomato paste
1 pound rutabaga, peeled and quartered
2 carrots, roughly chopped
2 stalks celery, roughly chopped
1 large onion, roughly chopped
6 sprigs fresh thyme
1 bottle decent red wine
Sea salt and freshly ground black pepper
1 /4 cup unsalted butter
3/4 cup extra virgin olive oil
4 leeks, trimmed, and sliced into 1/4-inch circles
3/4 cup heavy cream
1 whole fillet of salmon, about 3 1/2 pounds, scaled, with the skin attached and pin bones removed
2 shallots, minced
1/2 pound fresh porcini mushrooms, cleaned and sliced
1/2 pound fresh chanterelle mushrooms, cleaned and sliced

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the veal and tomato paste into a deep, oven-proof stock pot. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Place in the oven to roast for 30 minutes. Add the rutabaga, carrots, celery, onion, and 3 sprigs of the thyme to the pan. Continue to roast for 20 minutes. Remove from the oven and place over a medium flame. Pour in the wine and enough water to cover by 3 inches. Let simmer for 1 1/2 hours, skim any impurities that rise to the surface.
  • When reduced by half, remove and strain through a fine sieve. Discard the solids and keep the sauce warm. Season with salt and freshly ground pepper to taste.
  • Meanwhile, heat the butter and 1/4 cup of the olive oil together in a large saute pan over a low flame. Add the leeks and 2 sprigs thyme to the pan and let soften for 5 minutes. Add the cream to the leeks and continue to cook until thick, about 10 more minutes. Stir occasionally. Season with salt and pepper and set aside to cool.
  • Use a sharp knife to split the fish open like a book, making a slice in the salmon fillet lengthwise from collar to tail about halfway between the skin and the bottom, being careful not to slice completely through the opposite side. Open the salmon like a book with the skin side down on the cutting board. Season the inside and outside of the fish with sea salt and freshly ground black pepper and begin stuffing the salmon. Spread the leek mixture evenly over the fish. Then begin rolling the flesh side in towards the skin side like a jellyroll. The salmon should roll up until the skin covers the outside of the fish again. Secure with kitchen string in several places and coat the skin with extra virgin olive oil.
  • Drizzle the remaining olive oil into a large roasting pan and heat over a medium-high flame. Place the salmon in the pan and sear the skin until crispy on all sides, rolling several times in the pan. Carefully place the roasting pan in the oven and roast for five minutes. Slice into 2-inch pinwheels.
  • While the fish is roasting, start the mushrooms. Pour the remaining olive oil into a large saute pan over a medium flame. Add the shallots, remaining sprig of thyme, and mushrooms. Let the mushrooms cook for 10 minutes, until they release their moisture. Stir often and let the moisture evaporate. Add 3/4 cup of the sauce. Let simmer until the mushrooms absorb the sauce and then season with salt and pepper. Serve the mushrooms with a pinwheel of salmon and additional sauce.

BACON-ROASTED SALMON ON BAKED LEEKS WITH CREAM AND MINT



Bacon-Roasted Salmon on Baked Leeks with Cream and Mint image

Provided by Food Network

Categories     main-dish

Yield Serves 4

Number Of Ingredients 10

3 large leeks (about 1 pound)
1 tablespoon melted unsalted butter
1 tablespoon chopped fresh mint
Pinch of salt
Pinch of freshly ground black pepper
1 1/2 cups heavy cream
4 salmon fillets (7 to 8 ounces each)
1/4 teaspoon fine sea salt or table salt
3/4 teaspoon freshly ground black pepper
8 very thin slices of bacon, preferably applewood smoked

Steps:

  • To prepare the leeks: Preheat oven to 350 degrees. Remove the heavy dark green leaves of the leeks, cut into 1/4-inch circles, and rinse well in cold water. You should have about 2 cups. Pour the melted butter into a small ovenproof casserole, add the leeks, mint, salt, and pepper, and pour over the heavy cream. Toss to distribute evenly. Bake in the oven for 25 minutes. Remove from the oven and keep warm.
  • To prepare the salmon: Preheat the oven to 450 degrees. Season the salmon fillets with salt and pepper on both sides. Place 2 overlapping slices of bacon over each salmon fillet. Lightly oil a large heavy sheet pan and place the salmon on it and roast in the top part of the oven for 10 minutes for medium rare. The bacon should almost melt off.
  • To serve: Spoon leeks and their sauce into the center of each of 4 serving plates and place the roasted salmon with bacon on top.

SLOW-ROASTED SALMON WITH MUSHROOM-LEEK BROTH



Slow-Roasted Salmon With Mushroom-Leek Broth image

This warming dish is inspired by Japanese ochazuke, a comforting bowl of rice with green tea poured on top. Traditionally, the meal may also be finished with grilled fish, sashimi or other toppings, but there is room for variation: You could swap out the hot tea for dashi, broth or other liquids. In this approach, the salmon is slow-roasted - which helps render some of the fat and keeps the fish meltingly tender - while a light shiitake mushroom and leek broth simmers. Divide cooked rice among bowls, spoon the salmon and vegetable broth on top, and finish with fresh ginger and a drizzle of sesame oil.

Provided by Sue Li

Categories     dinner, easy, weeknight, seafood, soups and stews, vegetables, main course

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 (1 1/2-pound) piece skin-on or skinless salmon
2 tablespoons sesame oil, plus more for serving
Kosher salt
2 medium leeks, trimmed, white and light greens cut crosswise into 1-inch rounds (about 2 cups)
8 ounces fresh shiitake mushrooms, destemmed and sliced
4 cups chicken broth
2 cups cooked short-grain white rice
Fresh ginger, peeled and cut into very thin matchsticks, for serving

Steps:

  • Heat oven to 325 degrees. Place salmon on a baking sheet. Drizzle salmon with 1 tablespoon sesame oil, sprinkle with salt and roast in the oven until cooked, 25 to 30 minutes. Remove salmon from the oven and let it rest another 5 minutes.
  • While the salmon roasts, heat remaining 1 tablespoon sesame oil in a pot over medium. Add leeks and mushrooms, season with salt, and cook, stirring occasionally, until leeks and mushrooms are lightly golden on the edges, 8 to 10 minutes. (Don't worry if the pan seems dry, the moisture that comes out of the mushrooms and leeks will help steam the vegetables and keep them from burning.)
  • Add chicken broth and simmer until the broth is infused with mushroom flavor and leeks are tender, 20 to 25 minutes. Season with salt.
  • To serve, divide rice among bowls. Scoop salmon by the spoonful onto the rice, and ladle vegetables and broth over salmon and rice. Top with ginger and a drizzle of sesame oil.

THE BEST BAKED SALMON



The Best Baked Salmon image

This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons light brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1/4 cup panko breadcrumbs
1/2 cup parsley leaves, chopped
2 tablespoons unsalted butter, melted
1 1/2 pounds skin-on salmon fillet, preferably center-cut
1 tablespoon Dijon

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
  • Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

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