Braised Salmon With Leeks Dill Food

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.

BRAISED SALMON

Steps:

• Combine and heat vegetable broth and fish stock in a large saucepan on medium high heat. Meanwhile season the fish with rosemary, dill, parsley, salt and pepper.
• Add the green onions, napa cabbage and carrots to the pot, and place the fish on top. Lower the heat to medium low, and cook for 20-25 minutes. Never serve fish that is undercooked, so make sure it is cooked completely before serving.
• Serve warm with rice or couscous.

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.

BRAISED SALMON WITH SOY AND GINGER

Steps:

• Cut the salmon into 1" squares.
• Heat the olive oil in a 12" nonstick pan over medium-high heat and add the salmon cubes and ginger.
• Sear together for about 1 minute, then pour the mirin, soy sauce, and vodka over the salmon.
• Turn the heat to medium and cook for about 3 minutes, until the fish turns pale.
• Add the butter and turn off the heat.
• Spoon the salmon onto a serving plate and top with the scallion and cilantro.
• * Mirin is a Japanese condiment that's available in the ethnic-food sections of most supermarkets.

SALMON WITH DILL SAUCE

Steps:

• Cook cream cheese spread and milk in large skillet on medium heat 3 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk.
• Stir in leeks. Top with fish; cook on medium-low heat 5 min.
• Remove fish from skillet. (Fish will not be done.) Add peas and lemon zest to sauce in skillet; mix well. Top with fish; cover. Cook 3 min. or until fish flakes easily with fork and leeks are tender. Sprinkle with dill.

LEEKS IN WHITE WINE SAUCE

Steps:

• Discard the tough outer leaves and trim the leeks first. Cut through the leeks to separate the green part from the white bit. Finely slice the green parts of the leeks. For the white bulb bits of the leeks peel away the tough outer layer then slice into 1-inch pieces. Rinse the leeks thoroughly to remove any trapped grit.
• Melt the butter and olive oil in a large frying pan over medium heat. Once melted add the sliced garlic and allow to gently cook until softened. Add the sliced green leeks to the pan and cook on a low heat for about 15 minutes, or until soft.
• Toss the white leeks into the pan and coat with the garlicky, leeky butter. Season with salt and pepper.
• Tip the leeks into a baking tin followed by the lemon juice, white wine, and chicken stock. Place a square of baking paper on top and cover the pan with foil.
• Bake in the oven at 180C for about 35-40 minutes, or until the leeks are fork-tender.

BRAISED SALMON WITH LEEKS & DILL

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add leek; sauté 3 minutes. Add garlic; sauté 2-3 minutes.
• Add tomato, salt, and pepper; sauté 2-3 minutes.
• Add wine and salmon; sprinkle with dill, and bring to a boil.
• Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.

FISH WITH CREAMY LEEKS

Steps:

• Whisk together sour cream and flour.
• Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
• Stir in sour-cream mixture and remaining 1/3 cup water.
• Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.