Roasted Salmon With Creamed Leeks Tylers Ultimate Recipes

BACON-ROASTED SALMON ON BAKED LEEKS WITH CREAM AND MINT

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.

ROASTED SALMON WITH LEEKS

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 (TYLER'S ULTIMATE)

Steps:

• Preheat the oven to 425 degrees F. Place veal and tomato paste into deep, oven-proof stock pot. Drizzle with 1/4 cup olive oil & season w/ s&p. Roast 30 min. Add rutabaga, carrots, celery, onion, and 3 sprigs thyme to pan. Continue to roast for 20 min. Remove from oven and place over medium heat. Pour in wine and enough water to cover by 3 in. Simmer 1 1/2 hrs, skim impurities that rise to surface. When reduced by half, remove and strain through fine sieve. Warm sauce. Season with s&p to taste. Heat butter & 1/4 c olive oil in lg saute pan over low heat. Add leeks & 2 sprigs thyme to pan and let soften 5 min. Add cream to leeks and cook until thick, about 10 min. Stir occasionally. Season w/ s&p. Let cool. With sharp knife, butterfly fish, making lengthwise slice from collar to tail halfway between skin and bottom. Open with the skin side down on cutting board. Season inside and outside of fish with s&p. Spread leek mixture evenly over fish. Roll flesh side in towards skin side like jellyroll. Salmon should roll up until skin covers the outside of the fish. Secure with kitchen string. Coat skin with olive oil. Drizzle remaining olive oil into large roasting pan and heat over medium-high flame. Place salmon in pan and sear skin until crispy on all sides, rolling several times in the pan. Place roasting pan in oven and roast 5 min. Slice into 2-inch pinwheels. While the fish is roasting, pour remaining olive oil into lg saute pan over medium flame. Add shallots, remaining sprig of thyme, and mushrooms. Let mushrooms cook for 10 minutes. Stir often and let moisture evaporate. Add 3/4 cup of sauce. Let simmer until mushrooms absorb the sauce. Season with salt and pepper. Serve mushrooms with a pinwheel of salmon and additional sauce.