Salmon with braised leeks

This is one of my favorite dishes to make during the week. Its healthy, quick and TASTY. I personally think that the red pepper flakes “make” this dish.


Ingredients

Yield: 4 servings

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

Nutritional Information

Calories: 320 (39% from fat)
Fat: 13.9g (sat 2.8g,mono 4.5g,poly 5.1g)
Protein: 39.2g
Carbohydrate: 7.6g
Fiber: 0.9g
Cholesterol: 111mg
Iron: 2.5mg
Sodium: 339mg
Calcium: 51mg

Laura Zapalowski, Cooking Light, MARCH 2008
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About the Author

An aspiring cook and an accomplished eater, Tara is inspired by the world around her and the food on her plate. "When you can't jump on a plane and take a vacation to an exotic destination, chances are you can whip up a dish or go to a restaurant that will take you there." says Tara. She often eats out at a restaurant after trying to accomplish a given dish at home. None the less, she enjoys food and what it says about the human experience. Tara is a full-time freelance writer and blogger. She specializes in writing about food, cooking and travel. You can find her in the kitchen, on the plane or at her computer.