Asian Style Salmon With Leeks Food

SALMON AND LEEKS

Steps:

• Preheat oven to 450. Line a baking dish with aluminum foil and spray with cooking spray.
• Rinse salmon and pat it dry. Place in prepared baking dish. Drizzle with olive oil and season with salt and pepper.
• Bake at 450 for 10-14 minutes, until the fish flakes easily with a fork. Cooking time will depend on the thickness of your salmon.
• Wash leeks, remove outer layer, trim ends and slice into small circles, using white and light green parts only. (See pictures in the post above.) Put circles in a bowl of cold water and toss them around to release any extra dirt in the folds. Drain leeks and rinse again to remove any last stubborn bits of dirt.
• Heat olive oil in a small sauté pan over medium heat.
• Add leaks and season with salt and pepper. Sauté leeks for 2-3 minutes, until just softened. Add sesame oil and turn off heat.
• Place leeks on plate and top with cooked salmon. Drizzle 1 teaspoon soy sauce on each piece of salmon. Add an extra splash if you like. I always do. Enjoy!

ASIAN-STYLE SALMON WITH LEEKS

Steps:

• In a shallow dish, combine 1/4 cup soy sauce, lemon juice, mustard and five-spice powder. Add the salmon. Cover with plastic wrap and refrigerate for 30 minutes. Turn fillets, re-cover, and refrigerate for 30 more minutes. Meanwhile, coat a skillet, preferably nonstick, with nonstick spray and place over medium heat. Add sesame seeds and saute, stirring constantly, for 1 to 2 minutes, or until golden. Transfer the seeds to a dish and set aside. In the same skillet, saute the carrots and leek until tender, about 5 minutes. Add broth, 2 tablespoons soy sauce, and the sesame oil. Bring to a boil, reduce heat and simmer for 10 to 15 minutes, or until no liquid remains. Preheat the broiler. Arrange an oven rack 4 inches from the heat. Broil salmon for 10 minutes per inch thickness of fish, or until fish is just cooked through. The fish will continue to cook once it is removed from the oven. Spoon some of the leek mixture onto each dinner plate. Arrange the salmon on the leek mixture and sprinkle with sesame seeds. Recipe Source: Adapted from "The New American Plate Cookbook" by the American Institute for Cancer Research (University of California Press)

SALMON WITH LEEKS

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.

ASIAN SALMON

Steps:

• Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover, and refrigerate for 1 to 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium saucepan, combine the rice, water, and dill weed. Cover pan, bring to a boil, then reduce heat to low and cook 20 minutes, until rice is tender and water has been absorbed. Allow to stand for 5 minutes before removing lid and fluffing rice with a fork.
• Remove cover from salmon, and bake the fish and the marinade for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

ONE-PAN ROAST SALMON WITH LEEKS, ONIONS & PARSLEY DRESSING

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.

CRISPY ASIAN SALMON WITH STIR-FRIED NOODLES, PAK CHOI & SUGAR SNAP PEAS

Steps:

• Make the marinade by mixing together all the ingredients. Place the salmon fillets in a small bowl and spoon over the marinade, turning the fish so that it's nicely coated. Cover with cling film and leave to sit for 10 mins (or longer if you have time).
• Meanwhile, cook the noodles following pack instructions, then drain and sit them in a bowl of cold water.
• Heat a non-stick frying pan. Add the salmon fillets, skin-side down, and leave for 3 mins. When the fish is slightly crispy, flip over and cook for a further 3 mins on the other side. Just before you remove the fish from the pan, add any remaining marinade and let it sizzle for 10 secs. Place 2 of the fillets, skin-side up, with their juices on a plate and cover with foil to keep warm. Put the other 2 fillets on another plate if using for Flaked salmon salad (see 'goes well with'), cover with foil, leave to cool, then chill.
• In a frying pan or wok, heat the rapeseed and sesame oils over a high heat. Add the spring onion, garlic, chilli and ginger, and stir constantly for about 1 min. Add the sugar snap peas, pak choi and pepper, and stir for another 1-2 mins, then add the cooked noodles. Toss well, then add the soy sauce, fish sauce and lime juice, and mix until well combined and the pan is sizzling.
• Remove from the heat and divide between 2 bowls. Top each with a salmon fillet and drizzle over any juices. Sprinkle with coriander and serve.

ROAST SALMON WITH LEEKS

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.

SPEEDY SALMON AND LEEK ONE-POT

Steps:

• Cook the leeks: Put the leeks into a large microwave dish and sprinkle over 2 tablespoons water. Cover the dish with cling film and pierce a couple of times with a fork. Cook on 850W for 3 minutes, then leave to stand for 1 minute.
• Make the sauce: Whisk the olive oil, mustard, honey and lemon juice together and season with a little salt and pepper. Scatter the tomatoes on top of the leeks and spoon over half the sauce.
• Cook the salmon: Lay the salmon fillets side by side on top of the vegetables and spoon the remaining sauce over them. Replace the cling film and continue cooking on 850W for 9 minutes. Leave to stand for a couple of minutes before serving.

SAUTéED SALMON WITH LEEKS AND TOMATOES

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.

SALMON WITH CARAMELIZED LEEKS

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.

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.

CREAMY SALMON, LEEK & POTATO TRAYBAKE

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.