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.
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
CREAMED LEEKS WITH BACON & THYME
Everyone loves creamy leeks mixed with a strong cheddar and streaky bacon, this is the ultimate indulgent side dish
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 4 (as a side)
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.
Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
CREAMY SALMON, LEEK & POTATO TRAYBAKE
Nestle leeks, potato and capers around salmon fillets to make this easy traybake for two. It's great as an midweek meal, or for a more romantic occasion
Provided by Esther Clark
Categories Dinner, Fish Course, Main course, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Bring a medium pan of water to the boil. Add the potatoes and cook for 8 mins. Drain and leave to steam-dry in a colander for a few minutes. Toss the potatoes with ½ of the oil and plenty of seasoning in a baking tray. Put in the oven for 20 mins, tossing halfway through the cooking time.
- Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the leek and fry for 5 mins, or until beginning to soften. Stir through the garlic for 1 min, then add the cream, capers and 75ml hot water, then bring to the boil. Stir through the chives.
- Heat the grill to high. Pour the creamy leek mixture over the potatoes, then sit the salmon fillets on top. Grill for 7-8 mins, or until just cooked through. Serve topped with extra chives and capers and a salad on the side, if you like.
Nutrition Facts : Calories 714 calories, Fat 52 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.5 milligram of sodium
ROAST SALMON WITH PEAS, POTATOES & BACON
A brilliant all-in-one dish that's perfect for a Friday night fish supper or summer roast
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin and toss with 1 tsp olive oil and some seasoning. Roast for 20 mins until just starting to colour, then scatter over the lardons and return to the oven for 10 mins to crisp up.
- Remove the tin from the oven, push the potatoes and bacon to the sides and lay the salmon in the middle. Brush with remaining oil, season, then return to the oven and cook for 20 mins more until the salmon is just cooked through. Meanwhile, cook the peas in boiling water for 2 mins and drain.
- When the fish is cooked, lift it to a serving dish. Stir the peas and spring onions through the potatoes, drizzle with a splash of vinegar, stir through the mint and season to taste. Spoon around the salmon and serve.
Nutrition Facts : Calories 548 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium
ROASTED SALMON WITH LEEKS
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
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.
BACON-WRAPPED SALMON
A delicious use of some of my favorite things - bacon and salmon! The salmon stays really moist from the bacon, and the skin helps protect the bottom from cooking prematurely.
Provided by Emily Compson Trenbeath
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease a baking sheet liberally with olive oil.
- Place the salmon fillets onto the baking sheet skin-side-down. Sprinkle the fillets with garlic powder, dill, salt, and pepper. Lay the bacon strips over the fillets to cover completely. Do not overlap the bacon strips.
- Bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. Turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 0.9 g, Cholesterol 97.3 mg, Fat 17.5 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 4.2 g, Sodium 486.5 mg, Sugar 0.2 g
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
ONE-PAN ROAST SALMON WITH LEEKS, ONIONS & PARSLEY DRESSING
Enjoy this one-pan roast salmon with leeks and onions. It's gluten-free and delivers on flavour with a punchy anchovy, caper and parsley dressing
Provided by Tom Kerridge
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oven to 200C/180C fan/gas 6. To make the dressing, mash the anchovy on a board, and chop the capers into the mashed anchovy. Scatter the parsley over and chop everything together until it's all finely chopped and combined. Tip into a bowl with the shallot, mustard, vinegar and oil, stir well and set aside.
- Tip the quartered onions into a small roasting tin, drizzle with some of the oil, season, and toss. Roast for 10 mins, then toss the leeks through the onions. Roast for 15 mins more until the veg is golden and soft.
- Lay the spring onions in the tin and the salmon fillets on top, skin-side down. Season and drizzle with the rest of the oil. Roast for another 10 mins. When the salmon is cooked through, remove from the oven and spoon half the dressing over everything. Bring the tin to the table and serve the remaining dressing on the side.
Nutrition Facts : Calories 712 calories, Fat 48 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 47 grams protein, Sodium 1.6 milligram of sodium
BAKED SALMON
I often make this very moist and flavorful oven-baked salmon for company because I can have it ready in less than half an hour. This baked salmon with lemon is well complemented by rice or a green vegetable and a tossed salad. -Emily Chaney, Penobscot, Maine
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Pat salmon dry. Place in a greased 13x9-in. baking dish. Brush with butter. Combine remaining ingredients; pour over salmon. , Bake, uncovered, at 425° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 209 calories, Fat 13g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
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