Caramelized Leeks With Roasted Salmon Fillets Food

SALMON WITH CARAMELIZED LEEKS

Salmon with Caramelized Leeks image

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

Ingredients

4 leeks
2 tablespoons butter
1 tablespoon brown sugar
3 carrots, cut into matchsticks
kosher salt to taste
2 pounds salmon fillets
2 teaspoons olive oil
kosher salt and ground black pepper to taste

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

ROASTED SALMON WITH LEEKS

Roasted Salmon With Leeks image

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

Ingredients

3 large leeks, white part only, thoroughly washed and cut into 1/4-inch slices
2 tablespoons water
1 tablespoon olive oil
1 teaspoon finely shredded lemon zest
2 teaspoons chopped fresh dill
4 salmon steaks, about 1/2 pound each
1/4 teaspoon ground pepper
2 tablespoons lemon juice
lemon wedge (for garnish)
fresh dill (for garnish)

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.

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