ROASTED SALMON WITH CREAMED LEEKS
Provided by Tyler Florence
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 17
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.
CRISPY SKIN SALMON WITH LEEK COMPOTE
Steps:
- To prepare the leeks, melt the butter in a skillet. Add the leeks and sweat until translucent. Drain any excess butter and/or liquid. Deglaze the pan with the crème fraiche and continue cooking until the leeks are tender. Set aside.
- Preheat the oven to 350 degrees F.
- To prepare the sauce, reduce the vermouth to almost dry in a small saucepan. Add the veal stock and reduce by half. The resulting sauce should be the consistency of a light glaze. Mount with the butter and add the fresh dill. Adjust the seasoning with salt and pepper. Set aside.
- The prepare the tomatoes, toast the coriander, garlic, and coarse salt in an oven-proof skillet. Add the tomato and the olive oil and toss. Cover the skillet with aluminum foil and transfer to the oven until soft.
- To prepare the salmon, rub the fillet with soy sauce and season with the five-spice powder and black pepper. Heat an oven-proof saute pan until very hot. Lay the salmon in the hot pan, skin side down. Cook the skin side until the fish is almost cooked through and the skin is very crispy. Turn the fillet and continue cooking. Remove the skin and any dark colored patches on the salmon. On a flat-top or in another pan, crisp the skin. Finish the salmon in the oven.
- To serve, ladle the sauce onto a serving plate. Using a ring mold, shape the leeks in the center of the plate. Position the salmon fillet on the leeks and garnish with a small quenelle of roasted tomatoes, crispy salmon skin, and dill.
SAUTéED SALMON WITH LEEKS AND TOMATOES
Here is a fresh and simple way to prepare salmon that is ready in about 20 minutes. Most of that time will be spent preparing the vegetables. You do have to blanch, core and chop the tomatoes, but that is quick work. (We won't tell if you use the canned, diced sort instead. Just drain them first.) Once that's done, sauté the fish and set aside. Throw tomatoes, leeks, lemon juice and freshly ground pepper into the pan and sauté for a quick minute. Spoon over the fish and serve.
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
- Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
- Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
- Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
- Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
- Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 22 grams, Carbohydrate 10 grams, Fat 33 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 889 milligrams, Sugar 5 grams
SALMON WITH CARAMELIZED LEEKS
This is an adaptation from a few recipes I've enjoyed. Simple, elegant and delicious. I've served it for guests and picky teens with high praise.
Provided by SHERSHON
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
- Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
- Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
- Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.
Nutrition Facts : Calories 523 calories, Carbohydrate 20.3 g, Cholesterol 126.9 mg, Fat 30.4 g, Fiber 2.9 g, Protein 41 g, SaturatedFat 8.5 g, Sodium 399.4 mg, Sugar 8.9 g
SALMON WITH LEEKS
This classic duo makes a delicious spring dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss leeks with oil; season with salt and pepper. Roast, tossing once, until beginning to soften, 12 to 15 minutes.
- Remove leeks from oven, toss with pan juices to coat, and push to edges of baking sheet. Arrange salmon pieces in center, and season generously with salt and pepper.
- Return to oven; roast until salmon is just opaque throughout, 10 to 15 minutes (depending on thickness). Serve salmon with leeks and lemon wedges.
Nutrition Facts : Calories 352 g, Fat 15 g, Protein 28 g
SEARED SALMON WITH CREAMY LEEK SAUCE
Crisp Sugar Snap Peas, lemony Rice Salad, and an arugula garnish offset the richness of this salmon with creamy leek sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 11
Steps:
- Melt butter in a medium skillet set over medium-low heat. Add leeks; simmer, stirring occasionally, 5 minutes. Add wine, and simmer until leeks are very tender, about 4 minutes. Add cream and 2 tablespoons chives; return to a simmer. Season with salt and pepper. Reserve half; transfer remaining mixture to jar of blender. Add chicken broth, and puree until leek sauce is smooth.
- Meanwhile, heat oil in a large saute pan over medium heat. Season fillets with salt and pepper; place in pan skin side down. Cook until skin side is well browned, about 5 minutes. Turn over, and saute just until fish is cooked through, 3 to 6 minutes more; it should still be slightly pink in the center. Transfer to a platter.
- Serve salmon with leek sauce. Garnish with reserved leek mixture, remaining chives, arugula, and lemon wedges.
ROAST SALMON WITH LEEKS
Make and share this Roast Salmon With Leeks recipe from Food.com.
Provided by KelBel
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine zest, dill, salt, pepper. Using 1 tablespoon oil, brush fish with oil and top with lemon-dill mixture.
- Place salmon on pan and roast in 425 oven until cooked, about 15 minutes.
- In skillet, saute leeks in remaining 1 tablespoon oil. Season with salt and pepper.
- Transfer salmon to platter and top with leeks.
Nutrition Facts : Calories 389.8, Fat 21.3, SaturatedFat 3.2, Cholesterol 77.4, Sodium 725.7, Carbohydrate 13.1, Fiber 1.9, Sugar 3.6, Protein 35.9
More about "crispy salmon with dill and leeks recipes"
BAKED SALMON WITH CREAMY LEEKS - VIKTORIA'S TABLE
From viktoriastable.com
5/5 (2)Total Time 45 minsCategory Main DishCalories 439 per serving
SALMON PASTA WITH LEEKS AND DILL | FAMILY-FRIENDS-FOOD
From family-friends-food.com
Servings 4Estimated Reading Time 3 minsCategory Main CourseTotal Time 20 mins
HORSERADISH-CRUSTED SALMON WITH CRISPY LEEKS - EATINGWELL
From eatingwell.com
4.2/5 (6)Total Time 25 minsServings 4Calories 316 per serving
EASY LEMON SALMON WITH DILL RECIPE - RACHEL COOKS®
From rachelcooks.com
CRISPY SALMON OVER ROASTED LEEKS AND FENNEL
From olivejude.com
CRISPY-SKINNED SALMON WITH DILL SAUCE RECIPE — THE …
From themom100.com
CRISPY SKILLET SALMON WITH LEMON CAPER DILL SAUCE
From theroastedroot.net
SPRING SALMON WITH CREAMED LEEKS, POTATOES, AND …
From pinchofyum.com
BAKED SALMON WITH CREAMY DILL SAUCE | THE KITCHN
From thekitchn.com
CRISPY SALMON WITH LEEK SAUCE : RECIPES - COOKING …
From cookingchanneltv.com
ONE-SKILLET SALMON WITH CURRIED LEEKS AND YOGURT …
From seriouseats.com
SALMON WELLINGTON RECIPE - FISH & PASTRY - FEED …
From feed-your-sole.com
EASY SALMON WITH DILL SAUCE: TASTY SALMON WITH …
From bakeitwithlove.com
SALMON WITH DILL SAUCE AND ROASTED BABY POTATOES …
From jocooks.com
BAKED SALMON WITH LEEKS AND DILL | THE CITY COOK, INC.
From thecitycook.com
6 OF THE BEST RECIPES SHOWCASING WILD SALMON - GREAT BRITISH CHEFS
From greatbritishchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search